Rose’s Kitchen

Ban Chien Kueh

Rising Dough:

2 tsp dry yeast
180g plain flour
300ml water

Method: Mix dissolved yeast with the plain flour and water and leave to rise for 5 to 8 hrs.

Ingredients:

450g plain flour
110 tapioca flour
90g sugar
500ml water
2 eggs
2 tsp alkaline water
1 tsp bicarbonate of soda

Method:
1.  Sieve plain flour and tapioca flour together into a mixing bowl.
2.  Add in the sugar, bicarbonate of soda, alkaline water and eggs.
3.  Add water gradually and stir until combined then add risen dough and mix well. Cover and keep batter aside for 1-2 hours.
4.  Heat a brass mould or a non-stick pan. Pour a thin layer of batter onto heated, greased mould and spread batter to form a round thin pancake.  Sprinkle with a bit of sugar, cover and cook over medium low  heat until cooked. Sprinkle with coconut or peanut fillings, fold kueh over and remove from mould.

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October 14, 2008 - Posted by | Desserts and Snacks

6 Comments »

  1. Dear Rose,

    What is ban chien kueh?
    Can you display a coloured photo of the kueh?
    Hope to hear from you soon.
    Thanks.

    Comment by angela | October 22, 2008 | Reply

  2. May I ask what is a ban chien kueh? Any photos? Sometimes I may know the food but not the name. Thank you.

    Blessings always
    Patricia

    Comment by Patricia | January 10, 2009 | Reply

  3. Hi Rose,
    Thanks for posting the ban chien koay recipe. I have not tasted this koay for more than 30 yrs! I have almost forgotten how it tastes like.

    So sorry to read about health problem. Hope that you coping well with the treatment and will recover completely.

    God Bless,
    rob

    Comment by robittybob | January 11, 2009 | Reply

  4. Hi Pat & angela,
    Check this site out to see what it looks like:
    http://masak-masak.blogspot.com/2005/08/crispy-peanut-pancake.html

    It describs the process in pics how the thin crispy version is cooked, but not the recipe.

    There are 2 versions – the thin crispy and the thick softer version. Only the thin crispy ver is shown here.

    Pat, you probably have tasted the thick softer ver before in the Kelantan/Trengganu morning markets. The thin crispy ver., you can find almost everywhere.
    rob

    Comment by robittybob | January 11, 2009 | Reply

  5. Hi rose,..cant thank you enough for this recipe. i hear lots of hmmmmmm from my family. kueh gone in 10 minutes..cheers tez

    Comment by Anonymous | June 29, 2009 | Reply

  6. Dear Rose,
    Thanks for posting these Malaysian goodies….Its quite hard to look for them online but it seems you have all the old favourites that I have almost forgotten! I live overseas (for almost 20 years) and don’t get to enjoy these goodies. I hope your health is okay now. I have also experienced a similar situation in 2008 and had my thyroid removed. The 4 most important ingredients are good nutrition, exercise and positive active lifestyle and faith to combat the disease. God bless and protect you always!!

    Comment by Jade | September 9, 2010 | Reply


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