I love Ban Chang Kueh but these days, you can't really find a freshly made one upon order or with freshly chopped peanuts filling as they had turned to peanut butter most of the time.
I remembered when I was young, I enjoyed watching the auntie pour the batter into the hot mold and slowly cook it to crisp and I will usually asked for the edges.
Anyway, I had this mold for the longest time for a recipe that I learnt but never gotten to try it.
Findings: The strong after taste was definitely not what I am looking for. Also it feels more cakey than the usual texture of this Ban Chang Kueh.
Also I need to work on the skill of folding it nicely.
The search continues.
What you need:
90g plain flour50g rice flour¼ tsp baking soda1 tsp baking powder¼ tsp salt30g sugar90ml water1 eggMethod:Mix all the ingredients together, strain and leave for 20 to 30 mins before cook.
Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)Pour in batter and swirl pan so that batter is coating the edge. Try coat as thin as possible. Remove the excess batter, and sprinkle in some sugar on the pancake.
Cook till the bottom of pancake is golden brown.
Sprinkle with melted butter and then chopped roasted peanuts.
Fold the pancake into a half and leave to cool.Serve hot.
Enjoy!
