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Apam balik (English: 'turnover pancake') is a type of griddle pancake common in Southeast Asia. It is usually sold at specialist roadside stalls throughout Brunei, Indonesia, Singapore and Malaysia. The pancake's batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk and water. The batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. Then other ingredients are sprinkled as filling; the most common or traditional is crushed peanut granules with sugar and sweetcorn kernels (available from cans), but modern innovations such as chocolate sprinkles and cheddar cheese are also available. Then, the pancake is folded (hence the name: "turnover pancake") and cut into several pieces. The texture of the apam balik can vary depending on the amount of batter and type of pan used, from one that is akin to a crispier form of crumpets to small thin light pancake shells that break when bitten (the latter is usually called apam balik nipis, 'thin apam balik'). The dish has been declared a heritage food by the Malaysian Department of National Heritage. There is a Peranakan variant, the apom balik, that closely resembles the Indonesian Serabi. The dessert is also known by various names depending on the region. Some of them are: Martabak Manis (lit: sweet murtabak); Terang Bulan, because of the big round pancake resembling the shape of a full moon prior to folding; Apam Pulau Pinang; Kue Bandung (in Semarang, Java and its surrounding areas) Kuih Haji (in certain areas), Min Chiang Kueh; Hok Lo Pan; Ban Jian Kuih, or; Chin Loong Pau.

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