Dairy-Free Mee Jiang Kueh (Traditional Peanut Pancake)

Delight in the irresistible flavors of Dairy-Free Mee Jiang Kueh, a vegan twist on the beloved traditional peanut pancake. This Southeast Asian street food favorite features a soft, honeycombed pancake filled with a sweet and crunchy blend of roasted peanuts and brown sugar. Made with a simple batter of all-purpose flour, almond milk, and a touch of vegetable oil, this recipe is completely dairy-free while delivering authentic textures and flavors. Golden brown and lightly crisped on the outside, each pancake is generously layered with vegan butter and the nutty filling before being folded into a warm, handheld delight. Perfect for breakfast, dessert, or a satisfying snack, this Mee Jiang Kueh is easy to make and ready in under an hour. Serve warm for a comforting, nostalgic treat that's perfect for sharing!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 50 grams Sugar
• 0.5 teaspoon Salt
• 250 milliliters Water
• 150 milliliters Unsweetened almond milk
• 2 tablespoons Vegetable oil
• 100 grams Roasted peanuts
• 80 grams Brown sugar
• 2 tablespoons Vegan butter

Directions

Step 1

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, sugar, and salt.

Step 2

Create a well in the center of the dry mixture and add the water, unsweetened almond milk, and vegetable oil. Whisk until you achieve a smooth batter. Cover the bowl with a cloth and let it rest for 30 minutes.

Step 3

While the batter is resting, prepare the filling by coarsely grinding the roasted peanuts in a food processor. Mix the ground peanuts with brown sugar and set aside.

Step 4

Once the batter has rested, heat a non-stick frying pan over medium-low heat and lightly grease it with a small amount of vegetable oil.

Step 5

Pour a ladleful of batter onto the pan, swirling it gently to spread it evenly. You should aim for a thickness of about 0.5 cm.

Step 6

Cover the pan with a lid and cook the pancake for about 2-3 minutes, or until bubbles form on the surface and the edges start to lift easily from the pan.

Step 7

Carefully flip the pancake and cook for another 1-2 minutes on the other side until lightly golden.

Step 8

Remove the pancake from the pan and immediately spread a thin layer of vegan butter on one side. Sprinkle a generous amount of the peanut-sugar filling over the buttered surface.

Step 9

Fold the pancake in half to enclose the filling. Repeat the process with the remaining batter.

Step 10

Slice each pancake into smaller pieces if desired and serve warm. Enjoy your dairy-free Mee Jiang Kueh!

Nutrition Facts

Serving size	(956.5g)

Amount per serving	% Daily Value*
Calories	2473.2

Total Fat 105.2g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 32.5g
Cholesterol 0mg	0%
Sodium 2796.3mg	0%
Total Carbohydrate 338.2g	0%
Dietary Fiber 16.4g	0%
Total Sugars 132.2g
Protein 54.8g	0%

Vitamin D 55.7IU	0%
Calcium 444.7mg	0%
Iron 14.2mg	0%
Potassium 1155.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 8.7%

Carbs: 53.7%