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Mee Jian Kueh



I love to eat these pancakes when I was young - probably because of the peanut filling! I find that those selling in the shopping malls are not as "fragrant" as those in the hawker centres.

This is a recipe revisit as I had made these some years ago. After we have made the batter, we need to let it rest for a while, for the yeast to be activated. After having a child, I don't really have time to wait, so I didn't make this pancake for a while.


Last weekend, I woke up earlier to prepare this - because my daughter loves peanut as well! :)



Mee Jian Kueh - Recipe from The Meat Men
(Serves 2 adults)
Ingredients:
-  130g plain flour
-  1/2 tsp baking soda
-  1/2 tsp instant yeast
-  2 tbsp sugar
-  1 egg
-  160ml water, lukewarm
-  Filling: 50g roasted ground peanuts, 20g sugar, 15g toasted white sesame seeds


Method:
1.   Place the flour in a medium sized bowl. Add in baking soda, yeast, sugar, egg and lukewarm water. Mix the batter with a whisk or spatula till smooth.




2.   Cover the batter loosely and let it proof for around 30 mins. (There should be bubbles appearing)


3.   Add oil onto non-stick frying pan, on low heat. Spread the oil evenly with a piece of paper towel.


4.   Add in batter, cover and cook for about 4 mins.




5.   Add the peanut sugar mixture on it, cover and cook for another 2-3 mins.


6.  Using your spatula, fold the pancake into half.  Slice and serve warm.





Note:
-  Original recipe uses 25g of sugar in the filing, I reduced to 20g and finds it alright to taste. Sesame seeds are optional but it adds fragrance to the filling.

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