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.