AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Friday, August 08, 2008

Crispy "Ban Chien Kueh"



















Starter dough:
100 gm. plain flour
140 ml. water
1/2 tsp. instant yeast

Combine all together and set aside for 1 hour.

Batter for pancake:

100 gm. plain flour
100 gm bread flour
1 egg
250 ml. water
40 gm. sugar
1/4 tsp. baking powder
1/4 tsp. alkaline water
pinch of salt

Peanuts fillings: mix together

200 gm. roasted Peanuts - ground coarsely
200 gm. sugar

Method:

(1) Put all the batter ingredients into a mixer bowl, add in starter dough and mix till smooth. Let it proof for 45 mins.
(2) Heat a flat bottomed pan (I only grease the pan once only) and pour in 2 - 3 Tablespoon of batter (depending on the size of the pan and how thin or thick you want) and spread out into a circle.
(3) When surface of pancake is set, sprinkle fillings and continue to cook till pancake is dry and sugar has melted.
(4) Fold pancake into half to form a half moon shape. Serve Hot.

Note: For Variations, you can make coconut fillings:

200 gm. grated coconut mixed with 40 gm. orange coloured sugar and 20 gm. butter. You can also use cream corn and condense milk or even Kaya.

38 comments:

sue said...

wow wow so thin and crispy..whenever i go pasar malam this is one of my fav snack..always ask the man to add more peanuts..lol
Aunty pls share the recipe cause i have exactly the pan u are using but it has become a white elephant.

Yaha said...

Amazingly fast :)

Is this good ?

Anonymous said...

in indonesia we called these terang bulan, or martabak manis...hehehe
rgds-YooLee

serene said...

where can I get the mold? You never fail to facinate us in yr goodies. Ban Chien Kueh reminds me of my childhood days when my mum used to buy them for us.

Anonymous said...

Hi aunty!
This is my all time favorite snack since I was a child.I like peanut and coconut fillings. But not many stalls sell great pancakes.I hope to make it myself so that I can relive my childhood hee!
Pls Pls...
Cheery:>

yochana said...

hi serene,

I bought the bronze mould from Joo chiat a long long time ago. I bought 2...hahaha and I love it.

rgds

yochana said...

Hi yaha,

It's fun lah...not bad but I think I must practice more cos half of it a bit burnt leh...must learn how to control the heat lah.

rgds

yochana said...

hahaha sue,

Mine is only used once in a purple moon.

rgds

wenxiu said...

hi aunty yochana, can you plsplspls post the recipe?? this is my favourite snack; i can have it everyday! andd i'm going overseas to study for 3 long years soon. i would love to learn how to make it while i'm there, sad and lonely hee. tks!

Anonymous said...

Aunty,

Yoo Lee is right, in Indonesia we call it terang bulan, we fill it with condensed milk, chocolate, peanut and sesame, sometimes cheese. I've been trying to make this but i didn't turn out good. Yours look really good. May I know how's the taste of this kueh? Is it sweet Aunty?

Thank You and GBU
Racheline

dtwhale said...

hi yochana,
for the non-crispy type at our country its call "kueh malaya". I always like to see how its been done when i order it. They always heat the pan , grease it, pour in the batter then turn to low heat, after 15-30s add in sugar then it start have lots of bubble hole, while the batter still a bit wet add in grd peanut and raisin (optional) finally add some condensed milk. It taste yummy~

yochana said...

Hi Rachaeline and dtwhale,

When it's hot, it's softer.

wow..I will try adding in condense milk next round..

rgds

tixiu said...

this is great ! I would like to have this recipe please !
thanks

Zurynee said...

I love this, I always buy this whenever I go to pasar malam. I also like to add cream of corn :-)

yochana said...

Ya Zu,

I also like the cream corn.

rgds

Anonymous said...

Aunt Yochana, any chance of posting this recipe. this is my husbands' fav Crispy ban chien kueh coz its his childhood snack back in kampong days. we are in sydney now and wud love doing it ourselves. thanks

pat said...

hi aunty, can you plz post the recipe for this when u have the time?

corine chan said...

Dear Yochana

can i use non stick wok i/o the beonze mould?
cos i do not know when am i going to do the 2nd time.
just to cut cost haha........

Thank......

yochana said...

Hi corine,

yes you can use a small non stick wok or pan.

rgds

Anonymous said...

thanks...will try it soon.

Amy said...

Wah must be yum yum!

Anonymous said...

How long does the ban chien kueh stay crispy?

yochana said...

Hi

If it's very thin, it will stay crispy but not too long . Sorry I didn't time it.

rgds

sue said...

thanks aunty for the recipe. May i know if the bronze pan have to be really hot bfore spreading the batter and do i need to used high or low heat while cooking it.
Is there any tips on how to spread the batter so nicely like the way u do it , afraid that if i used a spoon to spread , it will not spread as quickly and round.

cheery said...

Hi Aunty!
Thk! for the recipe. I'll try it today. Have a nice day.

Cheery

yochana said...

Hi sue,

don't make the pan too hot cos it will get stuck and cannot swirl around. If you find your batter is too thick, add in some water to make it more flowy.

Just lift up the pan and swirl it to the side, remember - pan must not be too hot.

rgds

Wati's Kitchen said...

hi yochana,
some says apam pulau pinang,am i right? i like this so much...i would like to try this some other time...thanks for the recipe..:D
i always tried your recipes..
thanks a millions...:DD

yochana said...

Hi Wati,

I don't know leh...but when i hear the word "apam" it reminds me of the street stall selling some round pancakes cooked in small round kwali. the pancake looks like sunshine egg to me with the center thicker than the sides.

rgds

sue said...

thank you aunty..will give it a try soon.

Anonymous said...

hi Aunt Yo!

can I use 200g of plain flour instead of 100g of plain and 100 g of bread flour?

also, can i omit the small amount of alkaline water?

hmm... so for every pancake that i'm doing, i'll need to spray my nonstick pan everytime before pouring batter, is that right? of just once and thats it - no matter i'm doing 1 or 10?

thanks... :)

laterz,
jacqueline

Aunty Yochana said...

Hi jacqueline,

yes you can use all plain flour.

I just use oil for the first round and then the rest no need already cos it doesn't stick anymore. If yours stick, just drop in small droplets of oil will do.

rgds

Anonymous said...

Aunty,

I am so happy when I saw your crispy ban chien kueh's recipe. It's my favorite snack. My mum used to buy it at Pasar Malam in Sibu. Can't wait to try it.

Can I omit the alkaline water?

How many pieces of Ban Chien Kueh can I make in this recipe? and how long can I keep the batter in the fridge because there are only 2 ppl in the house, don't think we can finish them all? :p

Sorry for asking so many questions. Thanks and regards

Aunty Yochana said...

HI,

I don't know whether it's ok to omit the alkaline water. I think this recipe yields about 10 pieces. You can keep the batter in the fridge, maximum 3 days.

rgds

ain said...

Hi, do think it would taste just as good with redbean filling or kaya instead. I love the peanut filling but my daughter is allergic to nuts:(

ain said...

Hi, do think it would taste just as good with redbean filling or kaya instead. I love the peanut filling but my daughter is allergic to nuts:(

Aunty Yochana said...

Hi ain

yes definitely it will taste good with red bean paste and kaya.


rgds

~parisLSY~ said...

Hi Aunty Yochana,

My fascination over your blog has been everlasting since the first time I bumped into your blog while surfing the net. No doubt-a-bout it this recipe tops my list of all-time-favourites.

However, I have been bugged by this particular question: What's the purpose of adding that little amount of alkaline water anyway? I just couldn't get this question out of my mind till now.

Hope you would post the answer as soon as possible. Thanks a million.

Aunty Yochana said...

Hi ParisLSY

It's a potassium carbonate solution, and used in place of baking soda. It's said to add color and texture to pastry or dumpling wrappers.

rgds