Prepare the batter. Combine all purpose flour, baking powder, baking soda, and salt in a large mixing bowl.
Place aquafaba in another bowl. Using a hand blender, whisk it until foamy. Then, add the sugar and whisk again until combined.
Now, pour this wet mixture to the flour and whisk to combine. Slowly add the water and continue to stir until no large lumps appear. Add the melted butter and stir to combine. The batter should be thick and smooth. Cover the bowl with a lid and let it rest for at least 30 minutes.
Prepare the peanuts. Place peanuts in a food processor and pulse in short bursts to crush the peanuts into bits. Loosen the peanuts using a spatula if needed in between pulses. Note: Do not pulse for too long because the heat from the blade will turn it into peanut butter. Empty the crushed peanuts into a bowl.
To cook the apam balik, heat a 10-inch nonstick skillet over medium-low heat. Divide the batter into 2 portions.
Scoop a portion of batter into the pan using a measuring cup. Use the bottom of the cup and spread the batter in a circular motion from the middle to the outer perimeter. This will create an even layer with a thin side on the pan ring. Cover with a lid and cook for 2-3 minutes or until the surface has small holes all around.
Uncover, sprinkle the 'pancake' with a thin layer of sugar (check my video on how I cup my palm for this step). Cover and cook for another 1 minute. Now, uncover and sprinkle a thick layer of crushed peanuts on top.
Spread about 2 tablespoons sweet creamed corn and 1 tablespoon butter to one side of the 'pancake'. Cover and cook for another minute or until the bottom is golden brown. Whe
When ready, loosen the 'pancake' side with a spatula and flip to create a half-moon shape. Transfer to a work surface and slice into your desired size. Serve warm.