I don't think the recipes are at fault, i think it is the method and the type of ingredients for example - the higher the gluten present in the flour used should produce a chewier 'kuih' and to give the honey combed effect - whip the batter as much as you can and the batter has to whipped before putting the batter onto the pan. To obtain a contrast texture of some crispiness, the batter has to be pushed to the side of the pan with the base of the ladle, make circular motions on the center of the batter, moving to the sides, thus pushing up the batter to the sides of the pan. Continue to move until the batter at the sides are coated, the uncooked batter will slide back down, thus creating a very thin layer of batter which will be crispy when the 'kuih' is done.
This Pandan Flavored recipe is one of the attempts - it has yeast thus making the 'kuih' fluffy which is like bread. It is different and worth the trying.
1 1/2 cup bread flour
1/4 tsp baking soda
3/4 tsp instant yeast
2 medium eggs
5 tbsp sugar
1 cup coconut milk
1/2 tsp pandan paste
FILLING
Chopped roasted peanuts
Roasted sesane seeds
sugar
butter/margarine
Method:
Mix all the ingredients for the batter and beat/whip with the electric beater until smooth and full of bubbles, the sugar should be dissolved by then.
Let the batter rest and proof for 20 - 30 minutes (longer if it is winter time).
Heat pancake mould or frying pan with a little oil on medium high..
Whip the batter again before pouring batter into heated mould/pan. Using the base of the ladle, starting from the center, make circle motion on the surface of the batter, pushing the batter to the sides The batter will go to the sides when the circle you are making reaches the edge of the mould/pan. Continue to make circles until the sides are coated.. The batter will flow back down to the pan, thus making a thin layer of coating which will be crispy.
Lower the heat to medium, cover the mould/pan to fasilitate faster cooking of pancake.
Remove the lid when pancake is done, the pancake is done, when the sides are crispy and can be scraped loose. Check the base to see if the color is golden brown, .add in butter/margarine, sugar. chopped peanuts and sesame seeds.
Flip over one side of the pancake and make a fold.
Repeat with the rest of the batter and filling.
Enjoy
7 comments:
Your goal is my goal too.
Thanks for your general sharing. I will give it a try.
Your crispy version is still my favorite. I "only" eat this "thicker version" when I'm back in M'sia or when someone else makes it.
My family gets to eat the crispy version only so far ... They eat what the cook likes to eat ... LOL!!
But now, with this pandan version ... Hmmm... I may venture out.
Thanks for sharing.
Aunty Lily, paulfoo78 here again.
I used your recipe and added kansui to it about 1 tsp to ferment it.Besides, before that I also used a portion of the dough(before adding the yeast) and cooked it to make ebu.
Doing this the ban chian kuay will be honey combed.( I used my mom's method of making apom bokwah and also pak tong koh)
hope this helps.
paulfoo78
thank you for all your wonderful tips. Can you write to me Lilyng_2000@yahoo.com and give me the full recipe of how you make the ebu and all. thanks in advance
Hi Lily,
I've tried making this too, with satisfactory results over at my blog: http://dailyfoodadventure.blogspot.com/2010/12/pandan-ban-chang-kuehagain.html
It has crispy edges as well as some honeycombed effect
I would like to use the pandan juice photo for an article on pandan.
Thanks.
herbvilaxx
this pic is a bowl of batter and not pandan juice
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