Mee Jiang Kueh (Traditional Peanut Pancake)

Experience the nostalgic delight of Mee Jiang Kueh, a Traditional Peanut Pancake that serves as a beloved street food treat across Southeast Asia. This soft and fluffy pancake features a delicate combination of roasted peanuts, caster sugar, and melted butter tucked into its golden folds, creating a rich, nutty-sweet filling. Made with simple pantry ingredients like all-purpose flour, baking powder, and eggs, this recipe is surprisingly easy to prepare at home. The batter is allowed to rest for ultimate fluffiness, while cooking in a non-stick pan ensures a perfectly tender texture every time. Slice these pancakes into wedges and serve warm for a comforting snack or dessert that's perfect for sharing. Bursting with classic flavor and texture, Mee Jiang Kueh is sure to delight peanut lovers and pancake fans alike.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 50 grams Sugar
• 0.5 teaspoon Salt
• 1 whole Egg
• 300 milliliters Water
• 2 tablespoons Vegetable oil
• 100 grams Roasted peanuts, coarsely ground
• 50 grams Caster sugar (for filling)
• 2 tablespoons Butter

Directions

Step 1

In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, sugar, and salt. Mix well to ensure even distribution of ingredients.

Step 2

Add the egg to the dry mixture and gradually pour in the water while stirring continuously until a smooth batter forms.

Step 3

Add the vegetable oil to the batter and mix until the oil is well incorporated. Allow the batter to rest for at least 15 minutes for the gluten to relax.

Step 4

Preheat a non-stick frying pan over medium heat. The pan should be well-heated but not too hot to avoid burning the pancake.

Step 5

Stir the batter again before pouring about one-fourth of it into the pan, distributing it evenly to form a thin layer.

Step 6

Cook the pancake until small bubbles form on the surface. Once bubbles appear and the edges are set, sprinkle a portion of the ground peanuts and caster sugar evenly over the pancake.

Step 7

Drizzle melted butter lightly over the peanut and sugar mixture.

Step 8

Cover the pan with a lid and let it cook for another 1-2 minutes until the pancake is fully cooked through and the filling is slightly melted.

Step 9

Fold the pancake in half to encase the filling. Gently press down with a spatula to secure the filling in place.

Step 10

Repeat steps 5-9 for the remaining batter and filling.

Step 11

Once all pancakes are cooked, slice the mee jiang kueh into wedges and serve warm.

Nutrition Facts

Serving size	(822.5g)

Amount per serving	% Daily Value*
Calories	2213.6

Total Fat 107.5g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 19.3g
Cholesterol 261.8mg	0%
Sodium 3163.0mg	0%
Total Carbohydrate 271.1g	0%
Dietary Fiber 13.9g	0%
Total Sugars 105.3g
Protein 52.6g	0%

Vitamin D 52.5IU	0%
Calcium 167.3mg	0%
Iron 14.8mg	0%
Potassium 990.8mg	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: 42.8%

Protein: 9.3%

Carbs: 47.9%