Mee Chiang Kueh (面煎粿), anyone?
Growing up, I love LOVE LURVEEE the idea of having 2 (yes, not 1, but TWO) slices of peanut mee chiang kueh for breakfast. The chewy, yet soft and slightly tender thick pancake that's filled to the brim with overspilling (literally) sugary ground peanut filling is just, YUMS!
Well, that's my go-to breakfast until I learnt more about various food and their calorie count. >.<"
But nothing is out of bounds for cheatday, so let's make some peanut mee chiang kueh! Well, I don't like coconut, so.... only peanut. HEH!
Anyway, let's get over with the ingredients so we can get started. To get 4-5 slices (basically a full happycall pan size), you'll need:
Pancake:
100g plain flour (all purpose flour)
30g rice flour
1/2 tsp instant yeast
1/2 tsp baking soda
2 tbsp sugar
1 medium/large egg
160ml lukewarm water
Filling:
Ground Peanuts, Granulated Sugar (2:1 ratio)
I used about 4 tbsps peanuts to 1 tbsp sugar, and left the other 1 tbsp sugar separated.
Preparing the batter can't get any simpler. Just add all the dry ingredients into a large bowl, crack in the egg and add in the water and just stir with a whisk until everything is well combined and you're left with a thick and runny pancake batter.
Cover the bowl with a clean tea towel (or cling wrap, pan lid etc) and set it aside to rest for 1 to 1.5 hours.
After the batter is rested, heat up your pan and grease it slightly with a non-stick cooking spray or some butter. Make sure your pan is non-stick. I'm using a happycall pan and this recipe fills it up nicely. You might need to cook your batter more than once to get multiple smaller mee chiang kueh, depending on your pan size and your pancake thickness preference.
So after pouring all the batter into the pan, I kept the lid closed and cooked it over low heat for around 9 to 10 minutes before checking on it. By this time the pancake base is pretty much set, but hardly browned (since I cooked over the lowest heat possible). So I sprinkled the separate 1 tbsp of sugar evenly over the top of the pancake and cover the lid back on, cranking up the heat slightly to medium such that the pancake can brown. Cook for another 3 to 5 minutes until the pancake is browned to your liking. Then, sprinkle the ground peanut filling evenly over the top of the pancake and flip it over into half and take it off the heat.
Leave the entire slab of mee chiang kueh over a wire rack to cool before slicing them up.
As compared to the other recipes using only plain (wheat) flour, the addition of rice flour gives the pancake a softer, more tender bite. The store-bought ground peanuts were a disappointment though, for they were seriously lacking in fragrance and flavour. My grandma has already warned me previously that store-bought ground peanuts are "useless" (tasteless), and that we cannot try to cut corners when making stuff using ground peanuts, need to roast our own peanuts and grind them. But, too much work lah! xp
I think I would be better off using some Skippy's peanut butter as the filling instead.
Till then,
Mia Foo
Filling:
Ground Peanuts, Granulated Sugar (2:1 ratio)
I used about 4 tbsps peanuts to 1 tbsp sugar, and left the other 1 tbsp sugar separated.
Preparing the batter can't get any simpler. Just add all the dry ingredients into a large bowl, crack in the egg and add in the water and just stir with a whisk until everything is well combined and you're left with a thick and runny pancake batter.
Cover the bowl with a clean tea towel (or cling wrap, pan lid etc) and set it aside to rest for 1 to 1.5 hours.
After the batter is rested, heat up your pan and grease it slightly with a non-stick cooking spray or some butter. Make sure your pan is non-stick. I'm using a happycall pan and this recipe fills it up nicely. You might need to cook your batter more than once to get multiple smaller mee chiang kueh, depending on your pan size and your pancake thickness preference.
So after pouring all the batter into the pan, I kept the lid closed and cooked it over low heat for around 9 to 10 minutes before checking on it. By this time the pancake base is pretty much set, but hardly browned (since I cooked over the lowest heat possible). So I sprinkled the separate 1 tbsp of sugar evenly over the top of the pancake and cover the lid back on, cranking up the heat slightly to medium such that the pancake can brown. Cook for another 3 to 5 minutes until the pancake is browned to your liking. Then, sprinkle the ground peanut filling evenly over the top of the pancake and flip it over into half and take it off the heat.
I think I would be better off using some Skippy's peanut butter as the filling instead.
Till then,
Mia Foo
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