38min 4 ppl
Min Jiang Kueh
28 minutes
4 people
Medium31–60 min or 7–12 steps
28 min · 7 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 7g
Carbs 38g
Fats 11g
About this dish
A thick, fluffy pancake griddled until the underside turns deep golden, folded around a generous scoop of crushed roasted peanuts and sugar.
Allergy Info
Dairy, Gluten, Eggs, Peanuts
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs1 whole
- Whole milk250 ml
- Unsalted buttermelted, for greasing the pan20 g
Dried Goods
- Self-raising flour200 g
- Baking powder1 tsp
- Bicarbonate of soda0.5 tsp
- Caster sugardivided, for the batter and filling100 g
- Roasted peanutscrushed, for the filling100 g
Utensils
- Mixing bowl
- Large frying pan
- Pastry brush or butter knife
Method
1
Whisk the self-raising flour, baking powder, bicarbonate of soda and half the caster sugar together in a bowl.
Approx. 4 minutes
2
Whisk in the egg and whole milk until you have a smooth, pourable batter, then rest for 20 minutes at room temperature.
Approx. 5 minutes
3
Mix the crushed roasted peanuts with the remaining caster sugar for the filling.
Approx. 3 minutes
4
Brush a heavy pan with the melted butter and heat over medium-low heat.
Approx. 3 minutes
5
Pour in the batter to fill the pan in a thick layer and cook for 4 minutes until bubbles cover the surface and the edges set.
Approx. 4 minutes
6
Scatter the peanut filling evenly over one half of the pancake, then fold the other half over to cover it.
Approx. 4 minutes
7
Cook for a further 3 minutes until the underside is golden, then slide out, slice, and serve warm.
Approx. 5 minutes
