A ban chang kueh is a thick, traditional Hokkien pancake that is a popular breakfast snack. Experiment with chocolate flavours for a variety of filling combos, or switch out peanuts for slivered almonds or fruit such as strawberries or raspberries.
INGREDIENTS
- 150 g self-raising flour 65 g rice flour
- 2 tbsp caster sugar
- 1 tsp yeast
- 1 egg
- 225 ml water
- 1 tbsp sunflower oil
- 25 g butter, cubed
- 21⁄2 tbsp caster sugar
- 80 g skinless peanuts, roasted and crushed
- 50 g dark chocolate, chopped
METHOD
1 Mix the flours, sugar and yeast in a bowl. Make a well in the centre and add the egg, water and oil. Mix together until thick and no lumps remain. Set aside to rest for 1 hour.
2. Heat the oil in a 30cm pan over medium-high heat. Reduce heat to low, then pour in the batter. Cover the pan with a lid and cook for 6–7 minutes until the surface is no longer sticky, and bubbles have burst.
3. Remove from the heat and top with the butter, sugar, peanuts and chocolate. Cover and let the filling melt slightly. Use a spatula to fold one half of the pancake over the other. The bottom should be golden and crispy. Slice into wedges
ALSO SEE CHOCOLATE BROWNIE WAFFLES WITH SALTED BURNT HONEY BUTTERCREAM RECIPE
Chocolate brownie waffles with salted burnt honey buttercream
