Min Jiang Kueh

This is also known as Ban Chian Koay (in Hokkein?). I remember eating this snack, growing up in Malaysia. Hey sis, remind me, how do we get this snack? Later, when I went to Taiwan to visit my in-laws, I had it again. The fillings were sweetened red bean, instead of peanuts.

Eating food at hawker stands is almost never sanitary. I remember one of the hawkers (of course, not the one that was serving my food), had one hand picking his nose, and the other hand scratching his butt. It is strange that you are not aware of this when you are little kids.

I highly recommend that you try out this recipe because it is not too complicated and it does not take up a whole day to make it. It will be a great snack or breakfast. My kids love them.

Unfortunately, these photos does not gives justice to the delicious taste or good looks. Does anyone know why is the background is clearer than the foreground? Wow, there is so much to learn in life. First come cooking, next come photographing.

I do not have a cast iron pan, so I used a non stick pan to make this. If you like bigger kueh, use a bigger pan and put more ladle of batter into your pan. After making the first one, you will get an idea, on how much batter to put in your next one. I have used the following recipes numerous times. It is well tested. Please pay attention to my notes in parenthesis. It will ensure that you are successful as well.

(reference: Hawker's Galore (A guide to Penang Hawker Food)

Batter Ingredients
230 gm plain flour
2 tsp castor sugar
1 egg beaten
2 cups water/milk
3 tsp baking powder
1/4 tsp salt
4 tsp oil

Batter Preparation

Sift flour, baking powder, sugar and salt into a mixing bowl. Make a well in the center and add in egg, liquid and oil. Mix into a smooth batter and allow to stand for at least 2 hours. (Since the batter has egg, make sure you refrigerate your batter.)

Flling Ingredients

4 tsp castor sugar
2 tsp roasted sesame seeds
6 tsp peanuts roasted and ground
4 tsp butter

Preparation

Ban Chian Koay pan is a heavy, cast iron pan used over a coal fire. To obtain best results, it is recommended that a heavy base 16 cm frying pan be used if the original pan is not available. Heat the pan over fairly high heat. Spoon a ladle of the batter in the pan and spread it evenly. WHen mixture turns translucent, sprinkle sugar, ground peanut and sesame seeds evenly over the surface. Dab with butter. Cover pan to ensure even heating. Cook for another 3 minutes; remove pancake and fold in two. Serve hot.

p/s Check out the photos and the author's warning in this blog: http://yummydummy.blogspot.com/2006/12/best-of-best.html