Ban Jiang Kuih----Crispy Peanut Pancake 面煎馃

Ban Jian Kuih that we call crispy peanut pancake in Malaysia or Mi Jiang kuih in Singapore. Anyway, it taste same so delicious. This is crispy version and the another version Ban Jiang Kuih is very thick, soft, bouncy texture. Some people call it as Tai Kau Min (cantonese) or malays will call it Apom Balik.

Source: Hip Stream, Lily Wai Sek Hong

Batter Ingredients

230 gm plain flour

2 tsp castor sugar

1 egg beaten

2 cups water/milk ( I used milk)

3 tsp baking powder

1/4 tsp salt

4 tsp oil

Method:

(Batter Preparation)
1. Sift flour, baking powder, sugar and salt into a mixing bowl.

2. Make a well in the center and add in egg, liquid and oil. Mix into a smooth batter and allow to stand for at least 2 hours. (Since the batter has egg, make sure you refrigerate your batter.) I lefted it overnight in refrigerator.

(Flling Ingredients)
150g castor sugar

1 cup peanuts roasted and ground

some butter
some creamy corn

Method:
1. Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)

2. Pour in a 4 oz laddle of batter and swirl pan so that batter is coating the edge.

3. Sprinkle in some sugar, chopped roasted peanut, creamy corn and some butter on the pancake.Cook till the bottom of pancake is golden brown.

4. Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)

Notes:

1. Be very patient to fry pancake till golden brown over low heat. After it is done, let the pancake "stand up" to cool down and it will be crispy. If you let it lay on plate, it would become soft.

2. I lefted it overnight in fridge and the next morning my family can enjoy these lovely crispy pancake.