Crispy Peanut Pancake (Ban Chang Kueh)
Serves 4, Prep time 1 hour, Cooking time 2 mins
INGREDIENTS FOR BATTER (A)
2 nos.
1500gm
400 gm
5 tsp
3 tsp
180 gm
1500 gm
1500gm
400 gm
5 tsp
3 tsp
180 gm
1500 gm
Raw Egg
Plain Flour
Castled Sugar
Baking Powder
Bicarbonate Soda
Rice Flour
Plain Water
Plain Flour
Castled Sugar
Baking Powder
Bicarbonate Soda
Rice Flour
Plain Water
INGREDIENTS FOR FINISHING (B)
Castled Sugar
Grated Fine Peanut
Grated Fine Peanut
PREPARATION
- Mix all ingredients for (A) in a mixing bowl, stir them together using a wire whisk and let it stand for an hour.
- Dry and clean the copper pancake mould. Heat it up. Fill the mould with a layer of thin batter, as thin as possible.
- Sprinkle with castled sugar and grated peanut on top of pancake while still bubbling.
- Pan-fried the pancake for 1 to 2 minutes till the pancake turns crispy and gold in colour. Scrap it up; fold it into half while still soft.
- Serve while it’s still hot.
