Talk about IG-worthy min jiang kueh and now Gen-Zs and their grandparents have a common topic. While min jiang kueh is traditionally prepared on special griddles, here are 3 easy min jiang kueh recipes you can make at home with regular kitchen appliances and pantry ingredients.
Legend has it that Marco Polo adapted the pizza from scallion pancakes. Having the same cravings for scallion pancakes as him, we have adapted its nuances into a Cheesy Scallion Min Jiang Kueh.
Start by adding baking soda, instant yeast, sugar, plain flour, scallions, and one egg, into a big bowl. Add lukewarm water to activate the yeast for the dough to rise into a QQ texture. Whisk the mixture until it’s well combined and runny. Set the mixture aside for 30 minutes and remember to cover it!
Lightly oil your pan on medium heat. Ensure your pan is hot before pouring the batter in. This ensures that the batter does not get stuck to the pan.
Use the bottom of a ladle and evenly coat the walls of your pan with your min jiang kueh batter. This thin layer will give your ming jiang kueh the iconic ASMR crust later.
When the entire pan of batter is dotted with holes, it means that the min jiang kueh is almost ready. Crack two eggs on one side of the min jiang kueh and add mozzarella cheese plus scallions on the other half. This will give you an even distribution of ingredients when you fold them over.
Cover your pan with a lid and let the min jiang kueh simmer on low heat. Your min jiang kueh is ready when the egg whites are cooked.
Fold the min jiang kueh into half, slice it up with a serrated knife, and serve warm.
Yield: 4 Slices
Cooking time: 60 minutes
Ingredients:
Batter
1 eggs, room temperature
½ tsp baking soda
½ tsp instant yeast
2 tbsp sugar
130g plain flour
160ml lukewarm water
Toppings
2 eggs, room temperature
Scallions
Mozzarella cheese
Directions:
I recall how blackened food used to signal something as inedible and unhealthy. Then, the charcoal food trend emerged and stood out like a rebellious kid with its completely black-out appearance along with multiple touted health benefits. Combined with a nutritious pistachio paste, here’s a Charcoal Pistachio Min Jiang Kueh that’s too delicious not to share.
Start by adding baking soda, instant yeast, sugar, plain flour, lukewarm water, charcoal powder, and egg into a big bowl. This is actually the same base recipe as all the other pancakes featured in the article.
Whisk till you achieve a smooth and greyish appearance, before setting aside for 30 minutes. Remember to cover the bowl to prevent the batter from drying out!
Roast pistachios in the oven at 260℃ for five minutes. Although the nutty roasted pistachios would make a fantastic snack by itself, we are not stopping at this step.
Use a blender or a food processor and blend your roasted pistachios. Set half aside for your ground pistachio filling, and the other half for the pistachio butter.
For the ground pistachio, add two tablespoons of sugar for every half cup of chunky pistachio pieces you set aside. Feel free to adjust the amount of sugar to your liking.
For the pistachio butter, add honey and oil and blend till smooth and slightly runny. Add oil to tailor the batter to your desired texture, and honey according to your desired sweetness. Squeeze the butter into a piping bag and set aside for later.
Oil the pan and crank the heat up to medium. When the pan is hot, pour the batter in and cook until bubbles form all over.
Arguably the most important step for a solid ASMR crunch, remember to line the walls with a thin layer of your min jiang kueh batter.
After bubbles have formed all over the batter, put the stove on low heat. Spread ground pistachio and pistachio butter over one semicircle of the cooked batter and fold the ming jiang kueh into half.
Slice to desired portions with a serrated knife and your ming jiang kueh is now ready to be consumed.
Yield: 4 Slices
Cooking time: 60 minutes
Ingredients:
Batter
1 egg, room temperature
½ tsp baking soda
½ tsp instant yeast
2 tbsp sugar
2 tsp charcoal powder
130g plain flour
160ml lukewarm water
Pistachio filling
Pistachios
Oil
Honey
Sugar
Directions:
Matcha and red bean is such a popular flavour pairing for a good reason. The sweet red bean paste balances out bitter flavours of the matcha to create a contrasting symphony. Here’s a Matcha Red Bean Min Jiang Kueh to keep the Japanese dessert cravings at bay.
A slightly arduous but rewarding process would be the preparation of the red bean paste. If you don’t want to soak the red beans overnight, you can try this method of boiling the red bean twice.
First, boil red beans for five minutes and drain the water. Repeat the first step and then simmer red beans at low heat for 30 to 40 minutes. Afterwards, drain most but not all of the water. Mix in all the brown sugar while stirring the paste on low heat.
For the matcha batter, follow the same base recipe as the previous two, and add a dash of matcha powder into the mix.
Cook your matcha min jiang kueh base in a pan on medium heat and don’t forget to line the sides with a thin layer of batter to create a crispy exterior!
When dots form all over the batter, simply cover one semicircle of your cooked batter with red bean paste and fold the min jiang kueh into half. Slice and serve warm or cold, depending on your cravings! We recommend serving warm along with a scoop of matcha ice cream for an added kick of bittersweetness.
Yield: 4 Slices
Cooking time: 60 minutes
Ingredients:
Base
1 egg (room temperature)
½ tsp baking soda
½ tsp instant yeast
2 tbsp sugar
1 tbsp matcha powder
130g plain flour
Red bean filling
30g dark brown sugar
90g dry red beans
Directions:
With these easy min jiang kueh recipes, you can update your Instagram feed and amaze your friends with these home cooking accomplishments.
For other simple yet delicious projects to attempt, check out our 3-course coriander meal recipe for pan-seared sea bass, coriander butter cake and more. For other snacks you can make at home, check out our milo recipe guide for milo mochi, fluffy milo pancakes and more.
Photos taken by Sherlyn Teo, Maverick Chua, and edited by Keith Kok.
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