Following the “failure” of the previous Mee Jian Kueh, I decided to try again, using the recipe that required yeast.
And I was happy that it really tasted like the Mee Jian Kueh outside! Except that now we could really eat it hot, anytime we want 🙂
Mee Jian Kueh – Recipe from Mimi Bakery House
– 130g plain flour
– 1/2 tsp baking soda
– 1/2 tsp yeast
– 1 egg
– 25g sugar
– 160ml water
1. Mix all ingredients together to form a smooth batter. Leave it aside for 30 mins.
2. Pour batter into a non stick pan, smooth out to get an even thickness.
3. Cook on low heat for about 6-8 mins. Remove from pan, spread your fillings. Fold into half and serve.