Ban Jian Kuih (Chinese Peanut Pancake)
Delicious homemade Ban Jian Kuih (Chinese Peanut Pancake) with chopped peanuts, cream style corn, and grated coconut filling.
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)
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.
- 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.
- Repeat with remaining batter and filling.
- Serve immediately.
Nutrition
Calories: 406kcal
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