I like my apam balik either way, though any given vendor will prepare this folded pancake in one style or the other. The basic filling, evident in the photos above and below, combines crushed peanuts with butter and sugar. A crispy apam in Penang added sweet corn; red beans, kaya, coconut, and other sweet fillings are known from the literature.
Both styles of apam balik, especially the crispy, which slackens as it cools, are best eaten fresh and hot from the griddle. If that's not in the cards — say, when the other shoppers at a Ramadan bazaar are observing their fast until sunset, and from respect you too are biding your time — the spongy style (rm 2, about 65 cents at the time) travels very well.
Apam balik stall
At a Ramadan bazaar on Jln. Rajah Alang, Kuala Lumpur