An old school Singaporean favourite with another millenial twist - my dessert vibe of choice.
During the depths of circuit breaker, I was craving this hawker tea time treat but didn’t want to leave the house to get it. Looking back now, this recipe holds particular memories of a period when where we all stayed at home (or in my case, in the kitchen).
Traditionally, Min Jiang Kueh is fill with crushed peanuts and sugar, red bean paste and coconut. In this video I used a pantry staple Nutella and the results were just as delicious. Feel free to use whatever you like, that’s the fun of home cooking. No rules!
Ingredients:
130 Plain Flour
1/2tsp Baking Soda
1/2tsp Instant Yeast
2tbs White Sugar
1 Egg
160ml lukewarm water
Cooking oil
Nutella
Hazelnuts (optional)
Method:
To make the pancake batter, combine flour with baking soda and yeast. Add sugar and egg.
Add lukewarm water in parts, stirring after each addition until combined.
Cover with foil and let it rest for a minimum of 1/2 an hour.
Spread cooking oil in the base of a pan using a kitchen towel evenly. Scoop 1/2 cup of pancake batter into the pan and spread it to form a circle shape.
Cover with a lid and steam for 2-3 minutes. If you don’t have a lid, use a domed piece of aluminium foil.
Fill with your choice of spread, nuts, sprinkles or fruit.
Some tips:
a) Almost all of my recipes are smaller batches because I prefer smaller portions. Use 3/4-1 cup of batter if you prefer a regular size Min Jiang Kueh.
b) The longer you let the batter rest, the more of that “honeycomb” effect you will see in the pancake.
This is quick and simple recipe with no fuss. The combination of spongy pancake, creamy Nutella and crunchy hazelnut make a perfect snack any time of day. Try it for yourself.
Love,
Mich
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