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)
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
- Combine all ingredients for the kueh, mix well till you get a smooth batter.
- Cover with cling wrap and let batter rest for at least 30 minutes or until nice and bubbly.
- 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.
- 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.
- 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”.
- 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.