Fusion Recipe: Apam Balik Eccles Cakes

 

Apam Balik Eccles Cakes

Apam Balik Eccles Cakes are a brilliant cross-cultural pastry that marries the flaky, buttery goodness of traditional British dried-fruit bakes with the beloved, comforting flavours of a Southeast Asian street food classic. By taking the concept of a flattened Eccles cake—packed with layers of flaky pastry—and filling it with a rich Malaysian Apam Balik core of crushed roasted peanuts, sweet corn kernels, and a touch of brown sugar, this treat delivers an incredible texture and a nutty, buttery sweetness in every bite.


🥮 Ingredients


For the Pastry

  • 1 sheet (approx. 250g) store-bought all-butter puff pastry (or rough puff pastry), thawed if frozen
  • 1 tbsp melted butter (for brushing)
  • 1 tbsp coarse Demerara or white sugar (for the crust finish)


For the Apam Balik Filling

  • 1/2 cup roasted peanuts, finely chopped or crushed
  • 1/4 cup creamed corn or drained sweet corn kernels
  • 1/3 cup dark brown sugar (or palm sugar if finely grated)
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon or a pinch of salt (to balance the sweetness)


📝 Instructions & Method


1. Prepare the Filling

  • Mix the core ingredients: In a small bowl, combine the crushed roasted peanuts, sweet corn kernels, dark brown sugar, melted butter, and a pinch of salt. Stir until it forms a thick, slightly moist, crumbly paste reminiscent of traditional Apam Balik filling.

2. Cut and Fill the Pastry

  • Roll out the dough: On a lightly floured surface, roll out your puff pastry sheet slightly to an even thickness (about 3mm).
  • Cut circles: Using a round pastry cutter or a glass (about 3 to 4 inches in diameter), cut out even circles of pastry. You will need pairs of circles for each cake (one for the base, one for the top).
  • Add the filling: Spoon about 1 to 2 tablespoons of the peanut and corn mixture into the centre of half of the pastry rounds, leaving a small border around the edge.
  • Seal: Brush a little water around the edges of the filled rounds, place the second pastry circle on top, and press down firmly around the edges with your fingertips or the tines of a fork to seal tightly.

3. Shape and Bake

  • Flatten gently: Gently press down on each filled pastry bundle with the palm of your hand to flatten them slightly into the signature disc shape of an Eccles cake.
  • Glaze and score: Brush the tops with melted butter and sprinkle generously with coarse sugar. Use a sharp knife to score a shallow cross or a few light slits on the top of each cake to let steam escape.
  • Bake: Place the cakes on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes, or until the puff pastry is deeply golden, flaky, and caramelised.

4. Cool and Serve

  • Transfer to a wire rack and let cool slightly. Enjoy warm or at room temperature, where the flaky pastry shatters to reveal the sweet, nutty, and buttery corn filling inside.


💡 Chef's Tips

  • Pastry Temperature: Keep your puff pastry as cold as possible before it goes into the oven. If the butter melts out of the dough on the counter, the pastry won't puff up into those gorgeous, flaky layers.
  • Corn Texture: If using canned sweet corn kernels, pat them dry with a paper towel before mixing so excess moisture doesn't make the pastry soggy.
  • Serving Suggestion: These are fantastic on their own with a cup of hot tea tarik or black coffee, or served warm with a scoop of vanilla bean ice cream.





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