Ming Jiang Kueh is something not generally found in Australia. There were not even that many places selling them in Singapore where it came from. It's a thick chewy textural pancake of some sort with fillings such as the usual red bean, peanut/sugar or kaya. But I remember a savoury cheesey one from when I went to Singapore for a visit probably about 11 years ago. So any filling goes. My favourite though has to be the peanut/sugar filling. I've been craving it for a while so decided to search for a recipe on the Internet and see how we go.
With some modifications to the original recipe from Cook, Eat and Live, here is the recipe for Ming Jiang Kueh:
- 300 g Cake Flour
- 15 g Plain Flour
- 500 ml Warm Water (approx 40 degree celsius)
- 4 tbsp Sugar
- 1/4 tsp Salt
- 1 tb Baking Soda mixed with 1 tb water
- 1 tbs Yeast
- Mix all ingredients throughly and leave to rise for 2 hours. At the end of 2 hours it should have doubled in height.
- Lightly oil a flat frying pan. Ensure the fire is turned down very low so the base does not burn. Ladle half the batter into a large flat-based frying pan. The height of the Ming Jiang Kueh should be uniform.
- The batter should cook for approx 4-5 min. Make sure you check on the base to prevent burning. Once the top appears fully cooked through resulting in a spongey and slightly bouncy texture, turn the fire off and sprinkle the peanut filling generously on half the pancake. Fold it into half.
- Cut to serve.
Cake Flour and Yeast
Mix the ingredients together, no lumps. Cover with cling wrap.
After 2 hours of letting the batter sit, ladle into a flat pan with about 5cm thickness
As it cooks...
Add fillings to half of the pancake and then fold
Peanut Filling is simply made up of 200gm of unsalted peanuts ground up with 80gm of sugar.