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Apam balik (lit. ' turnover pancake '; Jawi: أڤم باليق ) also known as martabak manis (lit. ' sweet murtabak '), [3] terang bulan (lit. ' moonlight '), peanut pancake or mànjiānguǒ (Chinese: 曼煎粿), is a sweet dessert originating in Fujian cuisine which now consists of many varieties at specialist roadside stalls or restaurants throughout Brunei, Indonesia, Malaysia and ...
In Indonesia, the term martabak refers to two dishes: martabak manis, based on apam balik, and martabak telur, which resembles murtabak the closest and includes egg, meat, and scallions. [6] A thinner variant of martabak manis is martabak tipis kering. [7]
Apam balik – a turnover pancake with a texture similar to a crumpet with crisp edges, made from a flour-based batter with raising agent. It is typically cooked on a griddle and topped with caster sugar, ground peanut, creamed corn, and grated coconut in the middle, and then turned over.
Nasi dagang (Jawi: ناسي داڬڠ , lit. ' trader's rice ') is a Malaysian dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as pickled cucumber and carrots.
Roti canai, or roti prata (in Singapore), also known as roti chanai and roti cane, is a flatbread dish of Indian origin found in several countries in Southeast Asia, especially Brunei, Indonesia, Malaysia, [8] Singapore, and Thailand. [9]
In Indonesia, a variant of appam is known as kue apem or kue apam. It is an Indonesian kue or traditional cake of steamed dough made of rice flour, coconut milk, yeast and palm sugar, usually served with grated coconut. [25] Indonesian households or community traditionally communally made kue apem for celebration and festivities.
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Cuisine of Malaysia; Bahulu; Æbleskiver - A similarly-fried Danish confectionery served with jam or powdered sugar.; Khanom krok, a Thai dish; Mont lin maya, a Burmese dish ...