I have never tried Kueh Bahulu - though I really wanted to, during the Chinese…
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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.
Mee Jian Kueh – Recipe from The Meat Men
(Serves 2 adults)
– 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
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.
– 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.