Growing up we would have all remembered and loved Min Chiang Kueh, a local pancake delight that we can ever eat on the go. Today’s recipe is our slightly modified variant for cooking at home!
We used NutriSoy Oats & Quinoa Fresh Soya Milk and coconut cream to go with flour, baking soda, dry yeast and salt and warmed it into a nice batter. Set it aside for an hour and it’ll be ready to be used on a non-stick pan of your choice under low heat. Sprinkle ground peanuts, or alternatively spread kaya or black sesame paste based on your choice. Once done, fold into half and cut.
Easy to cook and a yummy afternoon snack for the family during this long weekend at home. It might well be a lot of fun!

Ingredients

Steps

1

In a bowl, mix plain flour, sugar, baking soda, dry yeast and a pinch of salt together..

Mark as completed

2

and slowly mix into the dry mixture.

Mark as completed

3

Mix one beaten egg into the batter.

Mark as completed

4

Cover the batter with a damp towel and set aside for 1 hour.

Mark as completed

5

Heat a non-stick pan on low heat and geese with a little oil.

Mark as completed

6

Add 3 ladles of batter, let it cook for 30 seconds. Sparkle ground peanuts and sugar on top.

Mark as completed

7

Cover and cook for another 2 minutes.

Mark as completed

8

Once done, fold Min Chiang Kueh into half and cut into pieces.

Mark as completed

9

Add 3 ladles of batter, cover and cook for another 2 minutes. Spread kaya or black sesame paste on the Min Chiang Kueh, fold it into half and cut into pieces.

Mark as completed