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