Ban Chang Kueh (Chinese Peanut Pancake)

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Ban Chang Kueh (Chinese Peanut Pancake)
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Ban Chang Kueh (Chinese Peanut Pancake)

Course: DessertCuisine: ChineseDifficulty: 3/5

Ban Chang Kueh or Chinese Peanut Pancake is a popular street snack here in Penang. This is the traditional version, while some street vendors have innovate with the ingredients to create versions with banana, egg and even chocolate toppings. The pioneer in this creative Ban Chang Kueh is Aki Pancake which first set up its stall at Sg Nibong but has since moved to Super Tanker food court. In this version, I will teach you how to make the traditional crispy Ban Chang Kueh with peanut and corn.

Ingredients

  • Batter

  • 60 gm rice flour

  • 60 gm self-raising flour

  • 1/2 tsp baking powder

  • A pinch of salt

  • 1/2 tsp fine sugar

  • 1/3 cup water

  • 1/3 cup milk

  • 1 egg

  • 20 gm melted butter

  • Filling

  • 4 Tbsp toasted peanuts (finely ground)/ 2 Tbsp for each

  • Melted butter (1 teaspoon for each pancake; more if you like your pancake buttery)

  • 4 Tsp brown sugar/ 2 Tsp for each

  • 1/2 Cup Corn purée

Directions

  • Sift self-raising flour, rice flour and baking powder together.
  • Beat egg, water and milk and add to sifted flour ingredients.
  • Stir until mixture is smooth and well combined. Strain batter through a sieve to remove lumps.
  • Stir in salt, sugar and then melted butter.
  • Set mixture aside for 1hr to rest. Cover with cling wrap.
  • Heat a non-stick pan over low heat. Lightly grease the pan with a little oil. Clean off any excess oil with a paper towel. Add a drop of batter to the pan to test if pan is sufficiently heated through before taking the next step. The drop of batter should be cooked immediately.
  • About 5 tablespoons to add batter into the heated pan. Swirl the pan so that the batter forms a thin layer up the edge of the pan.
  • Sprinkle some brown sugar, toasted peanut and corn purée over the batter.
  • When batter starts to bubble, cover the pan with a lid and cook until the centre of the pancake is cooked through and the edge turned golden brown.
  • Slide the spatula around the edge of the pan. Remove the pancake and fold the pancake into half. Serve immediately.
  • *using 9” round non stick pan for 2 servings.
Kelly
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Hi, I’m Kelly. I’m from Penang and I love to eat and cook delicious food. I love fusion food, often inspired by Mediterranean and Asian cuisine. Here I share my cooking recipes and videos which I hope will inspire you to unearth the inner chef in you. Follow me on Facebook/Instagram and subscribe to my YouTube channel for more cooking adventures. Let’s get cooking!