ban jian kueh

I like eating ban jian kueh (also known as "ban jian kuih" or "ban cheng kueh") in any form - crispy crust as well as thick crust. As such, I was very excited when I came across a receipe in Aunty Lily's blog. My mother and I have recently bought two non-stick Tefal pans each and as such, it was the perfect time to give the recipe a try.

With some feedback from my family (who tried the ban jian kueh that I made), I have made some changes to the recipe that is in Aunty Lily's blog. Here is my version of the traditional snack.

INGREDIENTS

1 egg
225ml water
1 1/3 cup plain flour
2 tbsp castor sugar
2 tbsp milk powder
1/2 tsp salt
1 tbsp sunflower oil
1/2 tsp bicarbonate of soda
butter (softened)
Filling - ground peanuts, white sesame seeds, black sesame seeds and castor sugar (mix to taste but should be sufficiently sweet)

METHOD

1. Whisk the egg in a bowl using a hand whisk. Add the water and continue whisking until bubbles form.

2. Add the plain flour, milk powder and salt and whisk until smooth.

3. Add the sunflower oil and whisk until blended.

4. Leave the mixture to rest for 1 hour.

5. After 1 hour, add the bicarbonate of soda to the mixture and whisk until combined.

6. Heat a non-stick flat pan on medium heat. Lightly coat the pan with some sunflower oil.

7. When the pan has warmed up, add 1 ladle of batter to the pan and spread out the batter by rotating the pan gently until the sides of the pan have a thin layer of batter.

8. Cover the pan with a lid and cook the batter until the surface has pores.

9. Sprinkle 3 tbsp of filling over the batter.

10. Cover the pan again until the batter has been cooked.

11. Drop about 2 tsp of butter over the batter.

12. Fold into half and remove from the pan.

13. Let cool on a rack before slicing.