This is one of my favourite kueh. Be it crispy, thin, thick, traditional...I love them all; so long as my favourite peanut fillings is there. ;) I think each type has its own unique taste and texture; preference goes to the individual. I do not know exactly where it originated from though it seemed to originate from Malaysia and Singapore, made by the Hokkeins. I remembered eating these since young. Traditional ones which I've eaten since young usually comes with loose peanut fillings, and were smaller and thinner; while the upmarket ones we see now are usually peanut fillings that have been grounded into a creamy paste, taste sweeter, thicker and made using a large flat iron skillet and sliced into portions.
For me, I like both as long as the peanut fillings is generous..*yum yum*, although I do look at the texture of the pancakes.
I had wanted to try this recipe but had been putting it off as the process, though not difficult, seemed rather long, looking at the lengthly post written by Seadragon - Cafe of the East. I finally get down to making it as the grated peanuts I bought will be expiring in a few days time! I also had a packet of red bean paste from Daiso and would be a good time to try it. ;)
Ingredients for pancake:
150 g plain flour
1 tsp instant dry yeast
35 g caster sugar (I used 30 g)
1/4 tsp salt
200 ml tepid water (water that is lukewarm to touch)
2 eggs at rom temperature, lightly beaten
60 ml canola oil (I used 50 ml)
1/2 tsp alkaline water (If you have no alkaline water, one of the tips Seadragon shared is to replace with 1/2 tsp baking soda dissolved in 1/2 tsp water - it seemed ok as I did not know what would be the difference if i had used alkine water)
extra tepid water if neccessary
Ingredients for sesame peanut mix:
100 g peanuts
25 g white sesame seeds
50 g caster sugar, or to taste
- Mix together flour, yeast, sugar and salt in a mixing bowl.
- Add in 200 ml tepid water and stir to mix well. Put in a warm place, cover loosely with cling wrap, and let proof until bubbly and double in size.
This is how it looks when double in size
- Once the batter double in size, add lightly beaten eggs, oil and alkaline water.
- Beat to mix in well. Let stand 5 to 10 minutes before cooking. (The batter at this stage should be of pouring consistency. You can check when cooking the first pancake; the batter should immediately flow into a circle as soon as you pour into the pan. If it is too viscous and takes a little while to flow into a circle, mix another tbsp or so of tepid water into the batter.
- Heat a non-stick crepe pan (top about 20 cm diameter) until hot. Pour a little canola oil, then wipe over the surface with a paper towel.
- Pour about 125 ml (or more to make it thicker).
- Cover the pan with a lid and cook over medium to low heat for about 3 to 4 minutes, or until the top is bubbly and just set.
- Spoon sesame peanut mix onto half of the pancake, lift the other side and fold over.
- Best serve hot or warm.
- Dry roast peanuts (in skin) over moderate heat in a frying pan for about 5 to 8 minutes, until fragant or lightly brown. Cool, skin the peanuts.
- Dry roast sesame seeds in the same way for about 3 to 5 minutes.
- Blend or ground peanuts and sesame seeds into powder, mix in sugar and store in an airtight container until ready to use.
Do refer to the recipe source: Cafe of the East for more tips.
Overall, I find this recipe is worth trying. It may seemed tedious but it's actually not. The only waiting time is the proofing. Mine did not appeared to have a good honeycomb structure; probably cos' I did not pour enough batter to make it thick enough. I filled half with peanut mix and the other half with red bean paste. I liked this red bean paste from Daiso, as it has chunks of red bean in it, whic is often found only in Japanese desserts. Yummy!
If you like this type of pancakes and have the ingredients, try it for yourself at home! ;)