Apom

What is Apom?

A beloved Penang street snack that's part pancake, part crepe, and entirely addictive. Apom (also spelled apong in Penang Hokkien) is made from a fermented rice flour batter mixed with coconut milk, poured onto a hot cast-iron mould and cooked over charcoal until the edges turn golden and lacy while the centre remains soft and custardy. The traditional version is sweetened with palm sugar or white sugar, but vendors now offer toppings like sliced banana, sweet corn, crushed peanuts, or grated coconut. The contrast between the crispy, almost caramelised rim and the pillowy centre is what makes apom so special.

History & Origins

Apom traces its origins to the Indian appam, brought to the Straits Settlements by Indian traders and labourers. Over generations, Penang's Chinese and Malay communities adapted the recipe, replacing wheat flour with rice flour and adding coconut milk for richness. The name "apom" is the Hokkien pronunciation, while "apong" is the Penang Hokkien variant. The dish became a quintessential afternoon street snack, with vendors setting up charcoal-fired stations at markets and roadsides. The traditional cast-iron moulds, some passed down through families, create the distinctive flower-shaped pattern. Modern variations like apom balik (the folded version with fillings) emerged later, but purists prefer the original open-faced style.

Key Ingredients

How to Order

Top 5 Spots to Try Apom

Variations to Try

Dietary Information

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