Also known as Apam Balik or Mee Chiang Kueh in Hokkien, peanut pancake is an old-fashioned breakfast food and all-day snack, common in Southeast Asia and originated from Peninsular Malaysia. It is usually sold at specialist roadside stalls throughout Brunei, Indonesia, Malaysia and Singapore.
It is made by pouring batter on a flat griddle to make a large pancake. When cooked, roasted crushed peanut mixed with sugar is sprinkled all over the pancake. It is then folded over to create a half-moon and then cut into smaller pieces. Typically, other fillings like red bean and grated coconut are also available. Modern variants include cheese and chocolate. However, the most popular is still the original peanut version.
For a variety of both traditional and modern styles, Tiong Bahru Mian Jian Kueh does both versions equally well. It is a family business that started in the 1960’s, now passing down to the second generation to current lady owner. Serving a variety of traditional and Crispy Pancakes, she makes the pancake on the spot and every piece is fresh and hot. The old-fashioned version featured a thick and spongy pancake, which was pleasantly fluffy and chewy at the same time. The crushed peanut was sufficiently fragrant, but more of it would have upped the satisfaction level. The modern crispy version is sold as a pair sealed in plastic bag to retain crispness. It was more like a paper-thin wafer, filled with nearly powder-fine crushed peanut. The overall effect is very delicate.