Fluffy pancakes with roasted peanuts and sesame seeds (Ban chang kuih)

AT A GLANCE

  • Serves 8 people

  • 50 gm raw peanuts, roasted
  • ¼ cup sesame seeds, roasted
  • 2 tbsp caster sugar
  • 50 gm unsalted butter, softened
  • To serve: icing sugar
  •  
  • Batter
  • 250 gm plain flour
  • 3 tsp baking powder
  • 2 tsp caster sugar
  • 1 egg, beaten
  • 1 tbsp vegetable oil
01   For batter, sift flour, baking powder, sugar and ½ tsp salt into a bowl. Make a well in the centre of the flour and add egg, oil and 2 cups of water, then mix to a smooth batter. Cover and set aside for at least 2 hours.
02   Place peanuts in a mortar and, using a pestle, crush coarsely. Combine peanuts, sesame seeds and sugar in a small bowl.
03   Heat a non-stick 15cm frying pan over low heat. Stir batter well, then spoon ½ cup of batter into pan, spread evenly, cover and cook for 2 minutes or until bubbles appear. Sprinkle peanut mixture over the surface, dab with butter and fold pancake in half. Cover pan and cook for 1 minute or until pancake is crisp on the outside and soft in the centre. Repeat with remaining batter and peanut mixture. Serve hot, dusted with icing sugar, and sprinkled with remaining peanut mixture.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

FEATURED IN

Apr 2007

Apr 2007

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