Makes 5 of 6 inches
Ingredients:
All purpose flour - 150g
Sugar - 2tbsp
Baking soda - 1/2 tsp
Yeast - 1/2 tsp
Egg - 1
Water - 225ml
Filling:
Ground peanut, butter, sugar, cream corn (optional)
Method:
1. Mix all the dry ingredients in a bowl.
2. Add in egg and water then whisk until you get a smooth batter.
3. Cover the batter with clingwrap and let it rest for at least 30 minutes or more. It will thicken upon resting and yield a nice thick batter.
4. Pour in a small ladle of batter and swirl the pan so that the batter covers the entire surface and coats the edge.
5. Once bubbles have formed, sprinkle a layer of ground peanut, sugar and sweet creamed corn, some butter.
6. Let it cook until the top firms up and the batter is cooked through.
7. Fold in half and remove from pan to cool on a plate or wire rack. Cut in half or into small wedges and serve immediately.
* To make pandan flavour, blend 3-4 pandan leaves with 250ml water, then take 225ml and replace the water for the batter.
* Original ban chiang kueh do not have sweet corn.
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