Ban Jian Kuih (Chinese Peanut Pancake)

Name: Ban Jian Kuih (Chinese Peanut Pancake)
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Ingredients: ½ cup all-purpose flour ((75g)); ½ cup rice flour ((65g)); 1 tsp baking powder; ¼ tsp salt; 1 large egg ((beaten)); ½ cup coconut milk ((120ml)); ½ cup water ((120ml)); 4 tbsp butter ((56g)); ¾ cup blanched peanuts ((130g)); ¼ cup sugar ((55g)); ¾ cup cream style corn ((190g) (optional)); ¾ cup grated coconut ((white part only) (75g))

Appetizer & Snack, Dessert, Dorm Cooking, Southeast Asian

Delicious homemade Ban Jian Kuih (Chinese Peanut Pancake) with chopped peanuts, cream style corn, and grated coconut filling.

A great part of Malaysia’s food culture comprises of street food that are often found at local markets. These places tend to be the hub of inter-racial mixing and as such, street food may go by several different names used interchangeably. They can be confusing to the visitor but perfectly understood by all the locals. There are some exceptions to the rule like Nasi Lemak and Roti Canai that are only known by their Malay names. This whole naming convention has as much reasoning to it as the market pidgin language.

“What’s in a name? That which we call a rose by any other name would smell as sweet.” – Shakespeare’s Romeo & Juliet. These Chinese pancakes are known as apam balik by the Malays. The Cantonese people call them chin loon pau or tai kau min while the Hokkiens (Fujianese) name them Ban Jian Kuih. Even the Fujianese name has some uncertainty over its exact translation. Ban is supposed to mean Manchurian according to some sources while others claim that it is meant to describe the metal pan used to cook the cake.

Two Versions of Ban Jian Kuih

Just like the cousins’ quarrel in the United States between New York and Chicago over the thickness of pizza crust, Chinese pancakes also have their partisan preference over the same. One variety has a thick spongy and chewy consistency while the other has a thin and crispy crust. I personally prefer the latter but I do know people who have grown up exclusively with the spongy variety.

Nona-Nona

When you are having fun, time flies! It is hard to believe that this is already the third installment of Nona-Nona. The first installment was about kerabu, a Nyonya or Malay salad and I made Kerabu Tang Hoon (Spicy Glass Vermicelli Salad). The second one was on sardines and Sardine Sandwiches was my choice for that post.

Today’s theme is Chinese kuih and these Ban Jian Kuih (Chinese Peanut Pancake) immediately came to mind. Although the color of the crust was not even, it still tasted really good and I am happy with the results. I think a gas stove will give a more even colored crust but I only have an electric stove. The pancakes were crispy straight out of pan but they did turn soft after a while as is the case with the ones made by the hawkers.

Part of the fun of Nona-Nona is that apart from the agreed theme, Denise and I have no idea what the other is preparing for her post. Let’s hop over to Singapore Shiok to find out which Chinese kuih Denise made.

Similar Tools Used in Making This Ban Jian Kuih

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• KitchenAid 9-Cup Food Processor
• T-fal Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 8-Inch
• Cuisipro Stainless Steel Measuring Cup and Spoon Set