Planning is always easy. Executing takes a bit of discipline, luck and a major dose of willpower. I’ve been planning to make Kuih Pinang. In some cases it’s called by its other famous name, Kuih Apam Balik. Almost similar to pancakes, this is a little crispier and has yummy peanut filling. Sometimes, cream corn is added to the peanuts or is substituted for it. But you can always get creative with the filling. I like having mine with coarsely chopped peanuts and so I’d bought the peanuts some months ago in preparation for this kuih. But I just never got to it. No idea why. There was always something more interesting, more exciting, more eye-catching that I wanted to try. So the peanuts sat waiting for their time to come when I would tire of everything else and shift my attention to them. That time was yesterday. Taking stock of my pantry which sorely needed a good restocking, I was left with peanuts or more peanuts. Thanks to Lily, and the peanuts, we had some crispy kuih pinang for tea.

Ingredients:
1 1/4 cup flour
3/4 cup rice flour (loosely packed)
3tbsp corn flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 extra large eggs
1 tsp vanilla essence
8oz water

Filling:
Peanuts
Sugar
Parmesan + mozarella cheese
cream style corn
Method:

1. Combine the dry ingredients and mix with a whisk.
2. Combine the wet ingredients and beat with a whisk until well mixed.
3. Pour wet ingredients into dry ingredients and mix with a whisk until smooth.
4. Cover and refrigerate for at least 3 hrs.
5. In a 350F oven, put in a tray of peanuts to brown for 5 - 10minutes. Check on the peanuts to make sure they don’t burn and brown evenly.



I love this pan! See the perforations? They make browning peanuts/fries etc a lot easier. The holes help to brown the side facing the tray as well. Oh btw, these are peanuts before they went into the oven. I totally forgot the after photo. Duh..like you didn’t already know what peanuts looked like!

6. When sufficiently browned, remove and cool before using a blender to grind the peanuts. How long you grind the peanuts depends on how coarse or fine a texture of the peanut filling you prefer.
7. In a non-stick pan, ladle enough batter to cover the pan. If you want a thicker pancake, add a little more batter. If you want a thin pancake, remove the excess batter once the bottom is covered.
8. Cover and leave it to cook on medium-low heat. Bubbles will start to appear on the surface and leave small holes.



9. Remove the cover and quickly sprinkle some sugar, followed by the filling of your choice on half the surface of the pancake. Place a few dots of butter on the other half.



10. Fold over the half with the butter onto the filling side.
11. Remove and serve hot.

Tips:

• It will be crispy when warm and chewy when cold.
• There is no need to oil the pan. But after a few pancakes, you might want to clean the surface of the pan with a paper towel dotted with some cooking oil. Gently wipe the pan’s surface with the oiled paper towel.
• If you use a glass pot cover to cover your pan, you will be able to see exactly when the pancake is ready to have filling sprinkled on it.