Gluten-Free Mee Jiang Kueh (Traditional Peanut Pancake)

Delight in the irresistible charm of gluten-free Mee Jiang Kueh, a beloved Asian street food turned allergy-friendly treat! This traditional peanut pancake features a soft and fluffy texture achieved with a blend of rice flour and tapioca flour, making it entirely gluten-free without sacrificing its authentic taste. Filled with a perfectly balanced mixture of roasted peanuts, sugar, and a hint of salt, each bite offers an indulgent nutty crunch wrapped in a golden-brown pancake shell. Ideal as a dessert or snack, this easy-to-follow recipe comes together in under 40 minutes, making it perfect for recreating the nostalgic flavors of your favorite street market at home. Serve it warm for a comforting treat that everyone, including those on a gluten-free diet, can enjoy.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 100 grams Rice flour
• 50 grams Tapioca flour
• 1 teaspoon Gluten-free baking powder
• 30 grams Sugar
• 150 milliliters Water
• 1 large Egg
• 1 tablespoon Vegetable oil
• 100 grams Raw peanuts
• 50 grams Granulated sugar
• 1 pinch Salt

Directions

Step 1

In a large mixing bowl, combine rice flour, tapioca flour, gluten-free baking powder, and sugar. Mix well to ensure all dry ingredients are combined.

Step 2

In a separate bowl, beat the egg and add water and vegetable oil. Mix until the egg is fully incorporated into the liquids.

Step 3

Pour the wet mixture into the dry ingredients, and mix well until a smooth batter forms with no lumps.

Step 4

Cover the batter and allow it to rest for about 15 minutes. This will help the ingredients to hydrate and the baking powder to activate.

Step 5

While the batter is resting, prepare the filling by roasting the raw peanuts in a dry pan over medium heat until golden brown and fragrant, about 5-7 minutes. Let them cool slightly and then roughly chop or crush them.

Step 6

Mix the crushed peanuts with granulated sugar and a pinch of salt to create the sweet filling. Set aside.

Step 7

Preheat a non-stick skillet over medium-high heat. Once hot, reduce the heat to low and lightly oil the skillet with a small amount of vegetable oil.

Step 8

Pour a ladleful of batter into the skillet, spreading it evenly into a thin layer using the back of the ladle or by gently tilting the skillet.

Step 9

Cover the skillet with a lid and allow the pancake to cook for about 3-5 minutes, or until the top is set and the bottom is golden brown.

Step 10

While it's still in the pan, sprinkle a generous amount of the peanut filling evenly over one half of the pancake.

Step 11

Fold the pancake in half, enclosing the filling inside.

Step 12

Slide the pancake onto a plate, and repeat the process with the remaining batter and filling.

Step 13

Cut the folded pancakes into wedges and serve warm.

Nutrition Facts

Serving size	(557.1g)

Amount per serving	% Daily Value*
Calories	1632.7

Total Fat 71.3g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 10.4g
Cholesterol 219.5mg	0%
Sodium 752.2mg	0%
Total Carbohydrate 221.7g	0%
Dietary Fiber 10.9g	0%
Total Sugars 86.4g
Protein 40.3g	0%

Vitamin D 53.8IU	0%
Calcium 145.5mg	0%
Iron 6.9mg	0%
Potassium 845.0mg	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: 38.0%

Protein: 9.5%

Carbs: 52.5%