This is one of my favourites to make whenever I have visitors over at my place. As mentioned in my recipe post yesterday, my friend K came by for a catch up session and besides the Pear and Peach Muffins that I had baked, I also made Mee Chiang Kueh for her. Always a joy to have her company and I just couldn’t resist making lots of food to share. 🙂
Before we start cooking the pancake, there’s some pre-preparation to do and that is to allow the batter to sit for a few hours till it becomes foamy and bubbly like in the above picture. This way, the pancake will have a light, fluffy texture with a nice honeycomb effect.
Our local Mee Chiang Kueh normally come filled with either red bean paste, peanuts & sugar or sweetened coconut. Not a big fan of the latter so I omitted coconut filling.
This was the red bean paste version I made.
And this was the peanut-sugar one.
By the way, I used a Happycall pan to make these Mee Chiang Kueh but if you don’t have it, you can also use a regular non-stick, flat-based frying pan or skillet.
MEE CHIANG KUEH RECIPE
INGREDIENTS (serves 4)
- 150g all-purpose plain flour
- 1 large egg
- 185ml water
- 25g castor sugar
- 1/2 tsp instant yeast
- 1/3 tsp baking soda
- small pinch of salt
- red bean paste or ground peanuts & sugar as filling
- Mix all ingredients (except filling) in a large mixing bowl and allow to sit for 3 hours.
- Pour mixture into Happycall pan and cook on low heat for 7-8 mins.
- Remove the pancake and transfer onto a clean dry plate or pastry board.
- Spread red bean paste or sprinkle ground peanuts & sugar on one-half (lengthwise) of the pancake and then fold the other half over.
- Slice into 4 pieces and serve.