• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 75g rice flour
  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 80g castor sugar
  • 20g soft brown sugar
  • 100ml thin coconut milk
  • 200-220ml water
  • Filling (combine):
  • 150g toasted peanuts, ground
  • 150g castor sugar
  • Margarine
  • Cream-style sweetcorn


  1. Combine both types of sugar, water and coconut milk together in a mixing bowl. Sift in rice flour, flour, bicarbonate of soda and salt. Mix well into a batter. Leave aside covered, to rest for 30 minutes.
  2. Lightly grease an apom pan and heat it over a medium low flame. Pour in enough batter to fill the pan. Grip the handle to tilt pan to spread the batter evenly round the sides of the pan. Cover pan.
  3. When bubbles are seen on the surface of the cooked batter, sprinkle a handful of filling over. Add a teaspoon of margarine and a tablespoon of cream corn. Cover the apom for half a minute.
  4. Remove the cover and use a flat-bladed knife to remove the apom. Fold into half. Make more apom with the rest of the batter.

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2 thoughts on “Sweetcorn Ban Chiang Kuih (Apom Balik)”

  1. Lee Theam Beng - November 4, 2014 at 4:36 pm

    Can i have the recipe of ban chiang kueh for the thicker version. Thanks

  2. Penang food purist - February 7, 2016 at 12:52 pm

    Apom balik and ban chan kuih are 2 completely different things. The latter has no coconut whatsoever and the former is made only from rice flour.


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