Low Sodium Mee Jiang Kueh (Traditional Peanut Pancake)

Experience the nostalgic joy of traditional Mee Jiang Kueh with a healthier twist in this Low Sodium Peanut Pancake recipe. This beloved Southeast Asian street food retains all the soft, fluffy texture and nutty-sweet filling you love, while using unsalted roasted peanuts and minimal sodium for a heart-friendly treat. The simple batter, made with a blend of all-purpose and rice flour, is rested to perfect its airy consistency before being cooked to golden perfection. Inside, the coarsely ground peanuts mixed with sugar create a delightfully crunchy contrast to the spongy pancake. Perfect as a snack or dessert, these peanut-filled pancakes are easy to make and absolutely irresistible. Serve warm or at room temperature for a delicious taste of tradition made lighter.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 150 grams All-purpose flour
• 20 grams Rice flour
• 1 teaspoon Baking powder
• 50 grams Sugar
• 1 large Egg
• 250 ml Water
• 100 grams Unsalted roasted peanuts
• 50 grams Caster sugar (for filling)
• 1 tablespoon Vegetable oil

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, rice flour, and baking powder. Mix well.

Step 2

Add the sugar, egg, and water to the flour mixture. Use a whisk to blend everything until smooth. The batter should be slightly thick.

Step 3

Cover the bowl with a kitchen towel or cling wrap and let the batter rest for about 30 minutes to allow the flour to hydrate.

Step 4

While the batter is resting, prepare the peanut filling. Coarsely grind the unsalted roasted peanuts using a food processor or a mortar and pestle.

Step 5

In a small bowl, mix the ground peanuts with the caster sugar until well combined. Set aside.

Step 6

Once the batter has rested, heat a non-stick skillet or a crepe pan over medium-low heat. Lightly brush the surface with a little vegetable oil.

Step 7

Pour about 1/4 of the batter onto the skillet, spreading it evenly to form a round pancake. The pancake should be about 6-8 inches in diameter.

Step 8

Cook the pancake for about 3-4 minutes, or until small bubbles begin to form on the surface and the edges start to dry.

Step 9

Sprinkle approximately 2-3 tablespoons of the peanut and sugar mixture evenly over half of the pancake.

Step 10

Once the edges are golden, fold the pancake in half to cover the filling, pressing slightly to seal.

Step 11

Remove the pancake from the pan and repeat with the remaining batter and filling.

Step 12

Allow the pancakes to cool slightly before cutting them into smaller pieces for serving.

Step 13

Enjoy your homemade low sodium Mee Jiang Kueh warm or at room temperature.

Nutrition Facts

Serving size	(698.2g)

Amount per serving	% Daily Value*
Calories	1820.7

Total Fat 72.7g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 10.4g
Cholesterol 219.5mg	0%
Sodium 568.7mg	0%
Total Carbohydrate 254.2g	0%
Dietary Fiber 11.6g	0%
Total Sugars 103.9g
Protein 48.7g	0%

Vitamin D 53.8IU	0%
Calcium 156.9mg	0%
Iron 11.6mg	0%
Potassium 960.3mg	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: 35.1%

Protein: 10.4%

Carbs: 54.5%