Ban Jian Kuih

This is the original Apam Balik and the texture is chewy but the sides are crispy. You can make them in a 10 inch diameter and cut into wedges or have them smaller of which the thickness have to be proportionate to the size. You can even use as little batter as possible to make a crispy pancake. i had to edit all my recipes which 'lye' is mentioned as what i used was actually 'potassium carbonate & sodium bi-carbonate solution' To read about this http://en.wikipedia.org/wiki/Potassium_bicarbonate. i received so many requests for the picture of the bottle , so here it is






Ingredients:

100 g all purpose flour
25 g rice flour
1/8 tsp potassium carbonate & sodium bi-carbonate solution
1/2 tsp bicarbonate of soda
1/2 tbsp dry buttermilk
1/4 tsp salt
50 g sugar
160 ml water

Filling :

100 g chopped roasted peanuts)
80 g castor sugar ) Mix together

2 tbsp Margarine cut into small pieces


Method:

Mix all the ingredients well into a batter and leave aside covered, to rest for at least 30 minutes.

Lightly grease an apam pan(if available) or a 10 inch nonstick frying pan and heat it over a medium low flame.

Pour in all the batter and using the base of the scoop/ladle , spread the batter evenly around and to the sides of the pan. Cover pan.

When bubbles are seen on the surface of the half cooked batter, sprinkle a handful of filling over. Spread the pieces of margarine all over the filling.

Cover the apam and cook further for half a minute.

Remove the cover and use a flat-bladed knife/spatula to release the sides and bottom of the apam and fold into half.

Cool before cutting into wedges.

Recipe 2 with egg

ingredients;
A
125 gm bread flour
15 gm tapioca starch
40 gm sugar
1 egg and top with water to make 150 ml.

B
60 ml/4 tbsp water
1/2 tsp baking soda
1/4 tsp baking powder

1 egg

Method

Blend ingredient A and using hand mixer, beat flour mixture until bubbly and leave to rest for at least 1 hour.

Dilute baking soda, baking powder with water.

After 1 hour, add in egg and beat until well mixed.  Beat in the diluted mixture. Mixture should be thick and runny.

Heat up pan and oil the pan.  use kitchen towel to remove excess oil.

Turn down heat to MEDIUM LOW

Pour batter into pan and using a spoon or soup ladle, push the batter to coat the sides of pan.(if a thick ban jian kuih is desired, use all the batter.  I like to make 3 ban jian kuih with this recipe  your choice)

Let batter cook uncovered until batter has turned bubbly.

Then cover the pan and cook until batter is cooked and the sides has turned brown and crispy.

Sprinkle sugar all over the surface of cake and cook until sugar melts (cover with lid)

Remove cake from pan, brush the surface with butter, then sprinkle peanuts on to half of the cake.

Fold the half without peanuts over and press lightly.

Cut into pieces and enjoy










Serves