A Teochew granny in Singapore knew that I love to taste authentic Teochew kuih and she took the pain to arrange her relatives from Shantou, China to bring me this unsightly kuih all the way from China. By the time it reached my hand, it is really hard as stone. I re-steamed the cake and it become soft again.
This traditional kuih is called ping pong kuih (揭阳兵乓粿）and is very common in Chaozhou (潮州), China. However, I have never seen or eaten it in Singapore or Malaysia. What amazed me is its fillings. It has a mixed aroma of sesame seeds and peanuts. It is slightly sticky and the hard and soft texture blends very well in that piece of kuih.
I can easily replicate the kuih but as a respect to traditional kuih, I think it is a disrespect to issue a recipe based on my imaginations. i tried to search for the authentic recipe in the internet but cannot get hold of a proper recipe. Therefore, I have selve the idea of issuing of ping pong kuih. Since I like the fillings, I believed that I can design a recipe without any association with the traditional kuih..That is the reason of having this recipe.
As for the crust, I really have a soft spot for this type of yeasted bread like type of crust. I have a recipe before and I liked it. If you are interested, you can refer to this post: Chinese Sweet Potatoes Pancake (地瓜烧饼， 番薯饼）
I remember in Yong Peng, West Malaysia, I have ever bought something like what I am going to share in this recipe with peanut fillings also. I was disappointed with that purchase as the crust is so hard, possibly because it has been there for quite a while.. I can assure readers that homemade is really very soft and fluffy and of course it will become harder in 2-3 days time.
WHAT IS REQUIRED
Servings: About 12 Peanut and Sesame pancake
- 150 grams of roasted peanuts
- 100 grams of candied winter melon
- 50 grams of black sesame/white sesame seeds
- 30 grams of white sugar
- 30 grams of glutinous rice flour (糯米粉） or cooked glutinous rice flour (糕粉）*
- 15 grams of lard or cooking oil
- 20 grams of water
* Cooked glutinous rice flour (糕粉） is preferred but raw glutinous rice flour （糯米粉）can be substituted
- 250 grams of plain flour
- 60 grams of white sugar
- 6 grams of instant yeast
- 30 grams of vegetable shortening or cooking oil
- 120 grams of lukewarm water
STEPS OF PREPARATION
- Put the peanut and candied winter melon in a food processor, blend until coarse form. Add sugar, glutinous rice flour, sesame seeds and continue to blend until fine or your desired peanut size. Transfer to a big mixing bowl, add oil and the water, lightly knead it until it forms a sticky dough. Divide the dough equally into 12 pieces.
- In a mixing bowl, add all the dough ingredients. Knead until the dough is smooth. Transfer out and let it rest for about 15 minutes. Divide into 12 pieces. Take a dough, shape round, flatten the dough, put a filling on top of the dough , seal the edges and shape round again. Use hand to press to get the even round shape.
- Let it proof until double in size. In a non stick pan, pan fry the pancake until golden brown, turn and pan fry another side until golden brown. To ensure the sides are cooked, pan fried the sides for a few seconds before dishing up. Best served warm as a snack to go with Chinese tea.
Not a very difficult recipe and if the pictures appeal to you, you may want to give it a try.
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