Ingredients

  • Serves 1-2 people
  • batter:

    80 g self-rising flour (or all-purpose flour + ¼ tsp baking powder)

  • ¼ tsp baking soda

  • 1 small/grade c egg

  • 80 g water

  • 20 g sugar

     

  • fillings:

    1 tbsp coarse granulated sugar

  • 1 tbsp cramy sweet corns (canned)

  • 2 tbsp ground roasted peanut

     

  • accompaniments & garnish:

    2 tbsp mayonnaise

  • 5 butterfly pea flowers

  • ¼ tbsp beetroot powder

  • 1 slice cheese

  • 1 sheet seaweed (3cm x 3cm)

  • ½ cucumber
  • 1 mandarin orange

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Recipe Courtesy of
Asian Food Network

How To: Make Pretty Apam Balik Bento

With the help of edible cut-outs, bento mealbox artist Michelle Lim makes asia's traditional sweet Apam Balik (Sweet Peanut Pancake Turnover) look like a beary cute bear. Using natural colourings of beetroot and butterfly pea flower, watch and learn how to make a sweet corn and roasted peanut pancake creatively. The cute shapes and vibrant colours will make eating even more fun, especially if you've got a picky eater at home
  • Easy
  • 25 min
  • 10 min
  • 10 min
  • 4 steps
  • 15 Ingredients
  • Easy
  • 4 steps
  • 15 Ingredients
  • 25 min
  • 10 min
  • 10 min

Instructions

  1. Prepare batter

    • In a mixing bowl blend sugar, egg and water. 

    • Sieve in flour and baking soda. Mix until there are no lumps. 
    • Set aside the batter until it gets foamy and bubbly (approx. 20min).

     Prepare batter


  2. Prepare the accompaniments and side dish

    • Soak butterfly pea flowers in hot water until desired color (approx. 5min)
    • In a sauce bowl, add 1 tbsp butterfly pea flower water to mayonnaise and mix well
    • In another sauce bowl, add beetroot powder to mayonnaise and mix well
    • Cut 3D cucumber leaves and grape flowers. (see video)
    • Peel and slice mandarin orange to garnish the bento.
    Prepare the accompaniments and side dish


  3. Cook the pancake

    • Grease a non-stick pan (12cm), pour in some batter in the hot pan (thickness of batter is up to personal preference). Make some swirls to spread the batter by using the back of a ladle. 

    • Cook for a few minutes over low medium heat until the batter is half cooked (bubbles are formed on the pancake surface). Sprinkle some granulated sugar and roasted peanut to cover the pancake. Then, put a scoop (or more) of creamy sweet corns at the centre of pancake. Add in a few small cubes of butter over the surface of pancake.

    Sprinkle the fillings, i.e. sugar and roasted peanut when the batter is half cooked but not fully cooked through so the flavour will incorporate well with batter.

    • Continue cooking until the edge of pancake turns crisp or the pancake is fully cooked. 

    • Make two extra small circle pancakes (without fillings) for the bear’s ears.

    Make sure the pan is hot enough before pouring in batter, or the batter will soak in butter/oil and turn out to be overly oily and greasy.

    | Do not add too much of butter or cooking oil to grease non stick pan or the pancake burn on one side and will be cooked with uneven surface.

    | The thickness of pancake affects the crispiness of pancake.

     Cook the pancake


  4. Style and plate the pancake to become a bear

    • Fold the pancake into half (this will be the bear’s face), and place the two small circle pancakes on top as the ears.

    • Cut the bear’s nose from cheese slice with a toothpick.

    • By using scissors, cut bear’s eyes and mouth from seaweed. 

    • Decorate with lettuce, oranges, 3D grape flowers, 3D cucumber leaves

    • Use colourful mayonnaise to draw some flowers (or whatever design you fancy

    Style and plate the pancake to become a bear


Plate and Serve!

Serve while the pancake is hot and crispy

Plate and Serve!

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Ingredients
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Ingredients
  • Serves 1-2 people
  • batter:

    80 g self-rising flour (or all-purpose flour + ¼ tsp baking powder)

  • ¼ tsp baking soda

  • 1 small/grade c egg

  • 80 g water

  • 20 g sugar

     

  • fillings:

    1 tbsp coarse granulated sugar

  • 1 tbsp cramy sweet corns (canned)

  • 2 tbsp ground roasted peanut

     

  • accompaniments & garnish:

    2 tbsp mayonnaise

  • 5 butterfly pea flowers

  • ¼ tbsp beetroot powder

  • 1 slice cheese

  • 1 sheet seaweed (3cm x 3cm)

  • ½ cucumber
  • 1 mandarin orange

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