Mee Chiang Kueh
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!
- 150g plain flour
- 60g sugar
- 1/2 tsp dry yeast
- 1/2 tsp baking soda
- pinch of salt
- 200ml NutriSoy Oats & Quinoa Fresh Soya Milk (Reduced Sugar)
- 50ml coconut cream
- In a bowl, mix plain flour, sugar, baking soda, dry yeast and a pinch of salt together.
- In a pot add NutriSoy Oats & Quinoa Fresh Soya Milk (Reduced Sugar) and coconut cream. Warm gently on a stove and slowly mix into the dry mixture.
- Mix one beaten egg into the batter.
- Cover the batter with a damp towel and set aside for 1 hour.
- Heat a non-stick pan on low heat and geese with a little oil.
- Add 3 ladles of batter, let it cook for 30 seconds. Sparkle ground peanuts and sugar on top.
- Cover and cook for another 2 minutes.
- Once done, fold Min Chiang Kueh into half and cut into pieces.
- 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.
- ¼ cup black sesame paste
- ¼ cup kaya
- ¼ cup ground peanuts
- Sugar to taste