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Ban Chien Koay (Peanut Pancakes)

 
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euniceface
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Joined: 31 Mar 2007
Posts: 132
Location: Malayshuh

PostPosted: Sat Jan 26, 2008 12:56 am    Post subject: Ban Chien Koay (Peanut Pancakes) Reply with quote

As requested by cocoa, here you go! Hope you have a good time makin these, they're so easy too! Read you're in the US now, so glad that the ingredients are very common! Very Happy Hehe, I have a HUGE weakness for these things fresh from the pan grin



Ban Chien Koay

Batter:330g plain flour (alternative: 230g plain flour & 100g rice flour)
3 eggs
70g caster sugar (already reduced)
1 tsp instant dry yeast yeast
1 tsp baking soda
420ml water

Peanut Filling:
300g toasted peanuts, finely ground (chopped/blended)
caster sugar/brown sugar for sprinklin
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cocoa
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Joined: 27 Oct 2007
Posts: 18
Location: Kansas, USA

PostPosted: Sat Jan 26, 2008 3:53 am    Post subject: Reply with quote

euniceface, this is awesome!! with picture to demonstrate.. yea.. Definitely want to try it out SOON. will show you my outcome. Stay tune! Very Happy
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Last edited by cocoa on Mon Feb 07, 2011 7:10 pm; edited 1 time in total
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euniceface
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Joined: 31 Mar 2007
Posts: 132
Location: Malayshuh

PostPosted: Sat Jan 26, 2008 1:13 pm    Post subject: Reply with quote

cain't wait grin

by the way, where are you originally from? Very Happy
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Mon Jan 28, 2008 10:47 am    Post subject: Reply with quote

Eunice,

Does the rce flour make it more crispy?
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cocoa
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Joined: 27 Oct 2007
Posts: 18
Location: Kansas, USA

PostPosted: Wed Jan 30, 2008 4:54 am    Post subject: Reply with quote

I am from Ipoh, m'sia
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Last edited by cocoa on Mon Feb 07, 2011 7:11 pm; edited 1 time in total
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euniceface
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Joined: 31 Mar 2007
Posts: 132
Location: Malayshuh

PostPosted: Wed Jan 30, 2008 10:18 am    Post subject: Reply with quote

Yes it does, it changes the texture! Just like frying batter uses rice flour too Smile I prefer it hands down! Anyone else have experience bout it? Smile

Ooh cool, Ipoh has goood food. Been there once only though in my life! Hehe, my gramma's from Penang.

Let me know how it goes with you guys! grin

cheers
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cookiemonster
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Joined: 22 Dec 2005
Posts: 42
Location: Paris, France

PostPosted: Sat Jul 18, 2009 12:19 am    Post subject: Reply with quote

hello!

what if I cannot find dry yeast?? Can I leave this out??
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cookiemonster
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Joined: 22 Dec 2005
Posts: 42
Location: Paris, France

PostPosted: Mon Jul 20, 2009 4:51 am    Post subject: Reply with quote

I leave out the dry yeast in the end cos I really couldn't find them anywhere or most likely I don't know what is it in French.
Nevertheless, thank you very much euniceface for the wonderful recipe! It was really nice, especially when it's hot from the pan!! Everyone in the family loves them grin grin

I gave some to my French neighbours & they love them too!

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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Thu Oct 29, 2009 12:39 am    Post subject: Reply with quote

Hi Eunice,

Under the Peanut Filling Ingredients you have butter - how much to use and how to use.

Thanks for sharing this recipe. Can't wait to try it this weekend.

- SG
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Thu Oct 29, 2009 11:23 am    Post subject: Reply with quote

SG,

The amount of butter is up to you. Watching the hawkers, they usully put in half a tsp or 3/4 tsp into the thin ban chien kueh. You can put more if you like.

You put it in after you add the peanut filling, just before it is ready. When melted, take the whole pancake out.

Hope this helps.
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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Sat Oct 31, 2009 5:39 am    Post subject: Reply with quote

Thanks Alannia. As I looked closer to Eunice's photos, I can see 2 little blobs of butter in the second photo. Hope to try this out this weekend.
loving u
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