Apam balik

This sweet turnover pancake comes under various names throughout Malaysia, Indonesia, Brunei, and Singapore. Regardless of the location, it can be prepared either in a thin and crispy variety or as a thick and soft pancake. Traditional fillings typically include a combination of ground or roughly chopped peanuts, sugar, and butter, but the modern varieties may include anything from corn, chocolate chips, and raisins to grated cheese or condensed milk. Though not much is known about its origin, it is believed that is was first introduced in Penang by the Chinese who migrated from the province of Fujian.