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Mee Chiang Kueh Recipe

Mee Chiang Kueh Recipe

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. ๐Ÿ™‚

Mee Chiang Kueh Recipe

Before we start cooking the pancake, there’s some pre-preparation to do and that is to allow the batter to sit for an hour or so 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.

Mee Chiang Kueh Recipe

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

MEE CHIANG KUEH RECIPE

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 an hour till mixture turns foamy and bubbly.
Stir the mixture to remove the air bubbles.
Pour mixture into Happycall pan or any frying pan and cook on low heat for 7-8 mins with the lid closed.
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 of the pancake and then fold the other half over.
Slice into 4 pieces and serve.

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