Munchi Pancakes Has New Horlicks Cream Cheese Min Jiang Kueh

Munchi Pancakes has Horlicks min jiang kueh till 30 April

Just a few months after Munchi Pancakes opened in Lau Pa Sat and Old Airport Road, the halal pancake brand launched a limited-time-only Horlicks min jiang kueh. Available from now till 30 April 2023, across all outlets except for Old Airport Road, this special flavour comprises a delicious mix of malty Horlicks with rich cream cheese.

Image credit: @fattietummies

Their all-new Horlicks pancake comes in two variations: Horlicks Cream Munchi ($1.90) and Mini Munchi. The latter is priced at $5.50 for a box of six mini pancakes.

For those who are new to Munchi Pancakes, the stall first started in Yishun Park Hawker Centre. Today, they’ve expanded to multiple outlets across the island, including Punggol and most recently Old Airport Road. They’re known for their halal-friendly min jiang kueh with trendy fillings such as Black Sesame, Thai Milk Tea, and Biscoff.

On top of traditional pancakes (from $1.50), they also have their signature Munchi Pancake: palm-sized pancake stuffed with a house-made filling. For these pancakes—including the Horlicks Cream Munchi—you get to pick from three skin flavours: Original, Charcoal, or Green Tea.

The sweet and malty Horlicks powder is said to pair well with the slightly tangy cream cheese. Try this nostalgic flavour at all Munchi Pancakes outlets, expect for Old Airport Road, before it runs out!

If you’re not into malty flavours, Munchi Pancakes also has plenty of other options for you. Those who prefer something more classic can opt for their Traditional Pancake ($1.50), filled with Peanut, Coconut, or Red Bean.

If you’re looking for more noteworthy local pancakes to try, check out our guide to the best min jiang kueh stalls in Singapore. Otherwise, read all about Bu Bu Gao Sheng, an under-the-radar hawker stall in Chinatown selling affordable taro and matcha min jiang kueh!

Website | Full list of outlets
Most of Munchi Pancakes’ outlets are halal-certified.

Featured image adapted from @fattietummies

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.