min chiang kueh

I occasionally crave snacks and sweets from my homeland (Singapore) and this is one of the many things I miss from home. The chewy interior, crisp exterior and sweet and salty peanut filling never fails to satisfy me. It took me some time and many tries before finding a recipe and technique that produced similar min chiang kueh to the ones I can get back home.

I wouldn’t say this is better than the good ones I can get in Singapore, but it does come pretty close. It is hard to produce a very crispy exterior because of the lack of proper equipment. However, the hubs likes my filling better as I add a little salt which helps enhance the peanut flavor and adds another dimension to the already sweet filling.

Min Chiang Kueh

(kueh recipe from The Meatmen; filling recipe my own)

Ingredients:

For the kueh:

  • 130g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon instant yeast
  • 2 tablespoons sugar
  • 1 egg
  • 160ml lukewarm water (about 100°F)

For the filling, combine:

  • 1 cup roasted ground peanuts
  • 1/4 cup caster sugar (add 1/8 cup more if you want a sweeter filling)
  • 3/4 teaspoon salt
  • 1/8 cup roasted sesame seeds

Method:

  1. Combine all ingredients for the kueh, mix well till you get a smooth batter.
  2. Cover with cling wrap and let batter rest for at least 30 minutes or until nice and bubbly.
  3. Heat a non-stick pan (I used a 10-inch omelette pan) and spray/pour a little oil (use a neutral oil). Use a paper towel to spread the oil on pan.
  4. After pan is heated, pour in the batter and swirl pan to coat. You want the sides of the pan to have a thin coating of batter. This will be the crispy sides of the kueh.
  5. Turn heat down to low and cover and cook for about 6-8 minutes or until the batter on the top is no longer “wet”.
  6. Remove kueh from pan and transfer to a chopping board. Add the filling (as little or as much as you want) on one side of the kueh, fold in half, cut and serve.
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