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

Ban Jian Kuih (Chinese Peanut Pancake)

Delicious homemade Ban Jian Kuih (Chinese Peanut Pancake) with chopped peanuts, cream style corn, and grated coconut filling.
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Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Course: Dessert
Cuisine: Malaysian
Servings: 6
Calories: 406kcal
Author: Linda Ooi

INGREDIENTS

Filling

  • ¾ cup blanched peanuts (130g)
  • ¼ cup sugar (55g)
  • ¾ cup cream style corn (190g) (optional)
  • ¾ cup grated coconut (white part only) (75g)

INSTRUCTIONS

  • Place peanuts on a baking tray. Bake in 350°F (180°C) oven for 15 minutes or until golden brown. Remove and allow peanuts to cool. Place cooled peanuts in a food processor. Press the pulse button to coarsely chop peanuts. Do not over grind.
  • Sift all-purpose flour, rice flour, and baking powder into a large bowl. Add salt. Combine egg, coconut milk, and water in a small bowl. Pour onto sifted flours and mix well. Cover with plastic wrap and allow it to rest for 30 minutes.
    Ban Jian Kuih (Chinese Peanut Pancake)-7
  • Melt one teaspoon of butter in an 8-inch non-stick fry pan on medium heat. Swirl melted butter around the pan. Mop up any excess with paper towel.
  • Pour about 1/3 cup batter into pan. Swirl pan so that batter covers the base and slightly up the sides of the pan.
  • When batter starts to bubble, sprinkle two teaspoons of sugar followed by two tablespoons each of peanuts, cream style corn, and grated coconut evenly onto batter. Dot with a teaspoon of butter and allow pancake to cook for 3 to 4 minutes until golden brown.
  • Using spatula, fold pancake in half. Remove.
    Ban Jian Kuih (Chinese Peanut Pancake)-9
  • Repeat with remaining batter and filling.
  • Serve immediately.

NUTRITION

Calories: 406kcal
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