I love ban chean kueh which overflows with filling. When you eat it fresh from the pan, you need to manoeuvre carefully to avoid the tongue getting burnt and at the same time, make sure the fillings do not flow out into an ugly mess on your clothes and hands.
To me, ban chean kueh tastes good only when it is hot, hot, hot from the pan. Once you allowed it to cool down, the outer layer will be rubbery and the fillings not as nice anymore. The edges will be soft and not crispy.
So, I must eat the ban chean kueh on the spot and not as takeaway.
This couple’s ban chean kueh stall is at the Taman Free School flats at Jalan Terengganu. The stall opens at night. One of the popular order is the crispy ban chean kueh. The man will use the scrapper and scrapped off all the batter, leaving only a thin layer of crispy crusts.
Someone bought 10 pieces of this crispy ban chean kueh and other people have to wait a long time for the man to slowly scrapped off the layers.
As for me, I love brown sugar, peanuts and cream corn as fillings, done the normal style. Crispy edges with soft inner parts with overflowing, hot, burning sweet brown sugar and saltish peanuts and cream corn.
The price of the ban chean kueh I bought is RM1.10 and I think it is cheaper than the one in Supertanker call Aki Pancake. However, this Taman Free School stall has no frills, only egg, corn, brown sugar as additions without all the cheese and hams like Aki’s.