Shout out to all pancake lovers out there, did you know there’s such a thing as Pancake Day? Yup, that’s right! This year’s Pancake Day was celebrated on 1 March and while the occasion has passed, there is never a wrong time to indulge or even make your own pancakes!
But hang on, were you thinking about the classic stack of fluffy pancakes, drizzled with maple syrup and topped with butter that are often seen in American sitcoms? You might actually be surprised to learn that pancakes around the world come in different shapes, sizes, textures, colours, and flavours.
Malaysia is no exception either as some local favourites can be considered pancakes too. To help you celebrate Pancake Day, here’s a collection of local pancakes that will make your mouth water (and savour, if you want to).
Often seen and sold at the pasar malam, Apam Balik tops the list as one of the most popular Malaysian pancakes! Legend has it that a Chinese migrant named Zuo Zongtang a.k.a General Tso from the Qing dynasty was the one who introduced this delectable pancake to our country. Interesting, isn’t it?
Also commonly known as Ban Chien Kuih or Chinese peanut pancakes, it is made from flour, egg, butter or margarine, sugar, baking soda, coconut milk, and water. The pancake is cooked on a hot pan and filled with some crushed peanuts, cream corn, and sugar. Once the bottom surface turns brown, the pancake is folded over in half (hence its name), cut into wedges, and ready to delight the young and old!
Not to be confused with Appam Balik, Appam or hoppers is a pancake of South Indian origin that has made quite a name for itself in Malaysia. It takes the shape of a mini wok and is a local favourite for breakfast, tea time, and even dinner.
Steeped in creamy coconut milk and slightly sour fermented rice batter, you are set to enjoy a burst of flavours with every mouthful of this tiny pancake.
To create its signature moist and spongy centre with thin fringes, spread a ladle full of its batter into a wok and make sure the excess batter collects at the centre. After that, let it cook until the base becomes slightly golden and the edges turn crispy and brown.
Story has it that this roll of yellow and lacy pancake was created by chance when a lady accidentally scooped a watery batter with a slotted ladle and out streamed the batter to form weblike patterns on the pan — and that’s how it’s prepared today. The net-looking pancake is then rolled or folded before dipping into curry to allow the maximum amount of curry to cling onto the airy structure and pamper your taste buds.
The iconic yellow comes from ground turmeric, mixed with flour, salt, egg, oil and water. Pro tip in creating the signature net-like look (hence, roti ‘jala’), your wrist needs to be relaxed while you do a circling motion with the ladle and let the batter flow onto the pan.
Kuih Dadar (Ketayap)
Kuih Dadar or Ketayap is a rolled-up Malay pancake of pandan flavour, filled with grated coconut cooked in palm sugar. Undoubtedly a perfect delight for those with a sweet tooth!
All you need are some desiccated coconut, palm sugar, and water for the filling, whereas for the batter, plain flour, salt, egg, pandan juice, coconut milk, and oil.
Grab it from GrabFood, D.I.Y. with GrabMart or pay for it with GrabPay
Celebrate the diversity of pancakes either by dining out to enjoy your favourite truly Malaysian pancakes – order via GrabFood or even better, try making them at home with ingredients from GrabMart. Just pay with GrabPay and you can earn GrabRewards for every transaction!
So…what are you waiting for? There’s nothing better than being able to save while spending and appeasing your tummy with yummy pancakes!