Ban Jian Kuih (Traditional Chinese Pancake)

All my days only surround by my son needs. When WT asked me if Gabriel goes for fullday child care, what are you going to do? This is really a hit on me, I was thinking very hard about this issue. Should I go back to my previous workplace or embark into another industry, I really don't know. Four years is a long break, enough to wash away what I familiar with and enough to intimidate me.   

This type of chinese pancake is a common street food in Penang, it was one of my favourites snack when I was very young. There are two version of chinese pancake, one is  with thick layer and another is with thin layer. I love the thin layer one since young. The crispy edge of the pancake and the peanuts with cream corns filling is so yummylicious! I still remember when Gabriel ate the pancake for the first time at age 3, he loves it so much until he cried when WT ate the last bit of it thinking he had enough of the pancake. Eventually we have to buy a new piece just to calm him.

I managed to find a video from youtube which uploaded by cheungnice on how to make a Ban Jian Kuih in Malaysia which is the version I used to eat. 

http://www.youtube.com/watch?feature=player_detailpage&v=qyT-aJ-HpNg 

Recipe from Baking on Cloud 9
Ingredients:
165g all purpose flour
2 eggs
30g caster sugar
1/2 tsp yeast
210ml water

filling:
sugar
ground peanuts
cream corns

Step:
1. Mix all ingredients in a bowl, set aside for 30 mins.
2. Heat up a non-stick pan (about palm size) using low heat, pour a scoop of batter into it and make a round shape.
3. Cook for 1 min on low heat. The surface will appear to be "holey". (In Penang, the pancake seller will then sprinkles the ground peanuts, sugar and cream corns on top of the pancake, before he used a sharp knife to remove the pancake from the pan)
4. Serve when the pancake is warm. When it turns cold, the edge of the pancake will be soften.