Ban Chean Kuih (Slow-cooked Pancake)

Ban Chean Kuih

I love ban chean kuih and have tried various recipes from many blogs, until I found this one which brings back great memory of childhood cravings!  I got this recipe from a book, Famous Street Food of Penang, a guide and cookbook.   This recipe makes 18-20 pancakes.

Batter :
40 gm rice flour
90 gm plain flour
1/2 tsp bicarbonate of soda
80 gm caster sugar
1/4 tsp salt
60 ml thick coconut milk
100 ml water

oil for greasing

Filling :
150 gm wok-fried peanuts, finely crushed
150 gm caster sugar
100 gm margarine
1/2 tin cream-style sweetcorn
100 gm freshly grated coconut (optional)

Method :
1.  Sift the flours and bicarbonate of soda together into a mixing bowl.  Add the sugar and salk, then whisk in the coconut milk and water to form a smooth batter.  Cover with a damp tea towel and rest the batter for at least 30 minutes or overnight in the refrigerator.
2.  Lightly grease and heat the mould/pan over low flame.  When the mould/pan is warm, ladle enough batter onto it to form a thin layer.  Cook, covered, for 10 seconds.  Sprinkle 1-2 tsp of sugar on the pancake.  Top with 2-3 tbsp of crushed peanuts and cook, covered, for another 10 seconds or until browned and crisp at the edges.
3.  Top with a generous dallop of margarine, a heaped tablespoon of creamed corn and the grated coconut, if using.  Remove pancake and fold into half.
4.  Repeat, to use up the batter.  Serve pancakes when they are still warm and crispy.  In France, unable to find the peanut like in Malaysia, so lazy cook just uses ready grilled peanuts and crushed them.  Lazy cook does not use the creamed corn too as unable to find in France.  With the peanut and sugar and butter, it is simply delicious!