Nut-Free Mee Jiang Kueh (Traditional Peanut Pancake)

Satisfy your cravings for a classic street food treat with this nut-free Mee Jiang Kueh, a delightful twist on the traditional peanut pancake. Perfect for those with nut allergies, this recipe swaps the peanuts for a crunchy blend of toasted sunflower and sesame seeds, paired with sweet brown sugar and a touch of rich butter for a decadent filling. The soft, fluffy pancake is made from a simple batter of all-purpose flour, egg, and a touch of baking powder for the perfect texture. Ready in just 40 minutes, this easy-to-make snack is cooked on a skillet until golden brown, filled, and folded to perfection. Serve warm for a cozy, family-friendly dessert or tea-time treat! This nut-free version retains the nostalgic flavors of the original while offering a safe and equally delicious alternative.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 50 grams sugar
• 0.25 teaspoon salt
• 300 milliliters water
• 1 large egg
• 1 tablespoon vegetable oil
• 100 grams toasted sunflower seeds
• 50 grams toasted sesame seeds
• 100 grams brown sugar
• 50 grams butter

Directions

Step 1

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until evenly combined.

Step 2

In a separate bowl, beat the egg and mix in water and vegetable oil. Gradually add this wet mixture into the dry ingredients, stirring continuously until a smooth batter forms. Let it rest for 15 minutes.

Step 3

While the batter is resting, prepare the filling by mixing the toasted sunflower seeds, toasted sesame seeds, and brown sugar in a bowl. Set aside.

Step 4

Preheat a non-stick skillet over medium-low heat. Lightly grease with a small amount of vegetable oil.

Step 5

Pour a ladleful of batter onto the skillet, spreading it evenly to form a pancake. Cook for about 3-4 minutes until bubbles form on the surface and the edges begin to set.

Step 6

Sprinkle a generous amount of the seed and sugar mixture evenly over the pancake surface, and then add pieces of butter scattered across the top.

Step 7

Cover the skillet with a lid and cook for an additional 2 minutes, allowing the filling to melt slightly and the pancake to firm up.

Step 8

Once the pancake is cooked through and the underside is golden brown, fold it in half to enclose the filling.

Step 9

Remove from heat and transfer to a cutting board. Let it cool for a minute before slicing into preferred portions.

Step 10

Repeat the process with the remaining batter and filling. Serve warm and enjoy your nut-free Mee Jiang Kueh!

Nutrition Facts

Serving size	(982.7g)

Amount per serving	% Daily Value*
Calories	2955.3

Total Fat 139.6g	0%
Saturated Fat 35.8g	0%
Polyunsaturated Fat 11.6g
Cholesterol 337.0mg	0%
Sodium 2090.4mg	0%
Total Carbohydrate 374.3g	0%
Dietary Fiber 23.6g	0%
Total Sugars 151.4g
Protein 63.2g	0%

Vitamin D 61.8IU	0%
Calcium 732.3mg	0%
Iron 24.4mg	0%
Potassium 1324.5mg	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: 41.8%

Protein: 8.4%

Carbs: 49.8%