Apr 9, 2008

Penang Pancake -Ban Chean Kuih

I discovered this recipe by accident. I love to collect recipes and Penang cuisine has always been a hot favourite of mine. This is a pancake similar to the ones you can find in the tiny island of Penang, off West Malaysia. There are many variations of this pancake but somehow this one is the closest that I've tried.

Penang Pancake is called Ban Chean Kuih. Some prefer to pronounce it Ban Chang Kuih. Notice the difference in the middle word, Chean or Chang. Well, I did a little research on the internet and with several friends from Penang and I found the closest conclusion to the name would be Ban Chean Kuih, thought the latter would just roll off my tongue more natural. The name is supposed to have the meaning of Slowly Cooked Pancake. Anyway, here is the recipe.

batter
25g rice flour
50g plain flour
half tsp bicarbonate soda
25g caster sugar
pinch of salt
25ml thick coconut milk
50 ml water
oil for greasing the pan

filling
half cup caster sugar
half cup roasted peanuts finely ground
half cup margarine
half cup cream corn

Sift flours and bicarbonate soda. In a mixing bowl, add sugar and salt.
Whisk in the cocomut milk and water. Stir to make a smooth batter
Rest batter for about 30 minutes, cover with a damp tea cloth. Alternatively you can also leave it overnight in the fridge.
Lightly grease the pancake pan over low fire. Ladle the batter to pan to form a thin layer. Cover and cook for 10mins over slow flame. Sprinkle a tablespoon of sugar, groundnuts and covered for about 10 seconds. The sides would have been a little browned at the edges. Drop a dollop of margarine onto the pancake and let it melt. Add cream corn (optional) and remove the pancake from the pan. Fold it in half immediately. Serve hot, it is yummmy!

2 cheers:

Anonymous said...

thanks for the recipe, can't wait to try it.

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