The name of a Malaysian folded pancake filled with crushed peanuts is apam balik.
Apam balik is a sweet, round pancake cooked in a thick iron pan and folded over its filling before being cut into pieces. The traditional filling combines crushed peanuts with sugar; sweetcorn is also common in Malaysian versions. The batter typically contains flour, eggs, sugar, water and a leavening agent, producing a texture that can range from soft and cakey to thin and crisp.
The dish belongs to a wider family of Southeast and East Asian peanut pancakes. It is also known as ban jian kuih in parts of Malaysia and Singapore, while related regional forms include Indonesia’s martabak manis and Singapore’s min chiang kueh. These names reflect local languages, migration and regional adaptation rather than entirely separate foods.
“Kuih” is a broad Malay term for cakes and snacks, not the specific answer here. Roti canai is a flaky, layered flatbread, while nasi lemak is a rice dish. Apam balik is especially recognizable from its folded shape and peanut-sugar center.