Thick and moist apam balik comes with different fillings

Operating since 2006, apam balik is the bread and butter for Indonesian-born Edrian Edward, 47

IF you have never tried the Durian Cheese Apam Balik at Apam Balik Nusantara, then you have never really had good apam balik.

Unlike the common crispy crust apam balik, Apam Balik Nusantara is almost cake-like, as extra layers of butter and flour are put on the inside to make it thick and moist.

Making it more unique than the rest, there are more than 30 interesting combinations of fluffy apam balik available at this stall in front of the UniRazak Residence in Kampung Baru, Kuala Lumpur.

Operating since 2006, apam balik is the bread and butter for Indonesian-born Edrian Edward, 47, and his family, who are one of the pioneers in the business.

Each day from 4pm to 11pm, Edward fills the golden brown apam balik with the customer’s choice, while his wife Nurul Haslin Abdul Halim, 37, cuts it into five generously large slices and packs them.

But Edward likes to remind his customers that the stall closes when the flour mix runs out, which is usually at 9pm.

“A lot of people are not aware that apam balik actually comes from Indonesia.

“So when I wanted to start a business, I knew it was going to be making apam balik.

“When I first started, we only had two to three varieties, now we have so many types that I cannot fit them all into the menu,” said Edward, showing a 4ft-long menu board he designed that was crammed with names of the apam balik varieties offered.

The most popular variety is the durian cheese, which seems like a strange combination of flavours and textures at first.

Surprisingly, the oozing durian mix is a delicious sweet and salty mix without being too overwhelming in its scent.

Another common favourite is the banana chocolate.

Absolutely creamy with its buttery banana layers, the chocolate filling provides a balance of flavours.

The humble apam balik store in front of UNIRAZAK Residence, Jalan Raja Alang, Kampung Baru, Kuala Lumpur.

Before you deny Apam Balik Nusantara for being possibly too much flour and too little filling, Edward has cleverly designed the flour pastry layers to hold all the ingredients and having just the right amount of bite as well.

Modestly priced, cheapest is the corn flavour at RM3.80 and the most expensive is the durian chocolate cheese flavour at RM9.50.

Getting an average of 100 people in a day at the stall, Edward and his wife have expanded their business by catering for engagements, weddings and birthday parties.

“We can’t just pack and deliver apam balik, it must be fresh.

“So, sometimes we set up our stalls at the event venue itself.

“Actually, I have wanted to open my own little restaurant, but customers always say they hoped I did not because they are afraid of the price increasing,” he laughed.

Edward added that if his two daughters Patricia, 7, and Hanisa Puteri, 5, are keen in the business later, he would consider starting an apam balik delivery service.

As for anyone who want to start an apam balik business, Edward said he they could buy the flour mixture from him.

“I cannot tell you what is inside the flour. It is a secret,” he said with deadpan stare.

“Since I started the business, many people opened similar businesses like mine.

“I also have many spies coming to my stall to watch and learn how I make it.

“They can try to copy my apam balik, but the taste will never be the same as mine,” he said.

Apam Balik Nusantara is located in front of Unirazak Residence, Jalan Raja Alang, Kampung Baru, Kuala Lumpur. It is open from 4pm to 11pm daily. For details and reservations, call 017-251 5185.