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Spring Tomorrow
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Mee Chiang Kueh Recipe 面煎粿

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. 🙂

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 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.

Mee Chiang Kueh Recipe

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

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

INSTRUCTIONS

  1. Mix all ingredients (except filling) in a large mixing bowl and allow to sit for 3 hours.
  2. Pour mixture into Happycall pan and cook on low heat for 7-8 mins.
  3. Remove the pancake and transfer onto a clean dry plate or pastry board.
  4. Spread red bean paste or sprinkle ground peanuts & sugar on one-half (lengthwise) of the pancake and then fold the other half over.
  5. Slice into 4 pieces and serve.

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