Chinese Pancake. In Singlish it is called Mee Jiang Kueh.

 CHINESE PANCAKE - IN SINGLISH MEE JIANG KUEH. Its meaning to me.

Mee Jiang Kueh recipe - my own recipe.

A) Dry Ingredients - Sift together

Plain flour 150 grams

Self raising flour 100 grams

Corn flour 40 grams

Rice flour 20 grams

Baking soda 3.75 grams

B) Dry ingredients
Sugar 60 grams
Instant Yeast 3.75 grams

C) Wet Ingredients
Water at room temperature 370 grams
Eggs (60g) 2 pcs

Guide - It is difficult to measure at 3.75g. So I used the medicine spoon to help up. Half teaspoon is 2.5g. So 1.5 of half teaspoon is 3.75g.

Do not worry if you fail your 1st attempt. It is normal. I also takes a few attempt to get a nice fluffy pancake.

Let us get started.

Step 1 - Sift dry (A) ingredients into a bowl.
Add dry ingredients (B) to combine with ingredients (A).

Step 2 - Prepare the wet ingredients.
Pour water into container.
Put in 2 whole eggs.
Mix them up. Just ensure the egg whites and yokes are evenly beaten up.

Note : Do ensure water and eggs are at room temperature when mixing. 

We need warm temperature to grow the yeast.

Step 3 -Combine the wet and dry ingredients.
Pour the wet ingredients to dry ingredients to mix them. Stir in a circular movement to prevent lumps from forming.
 Leave it to stand for at least 2 hours at room temperature (around 25 to 31 degrees Celsius). 
You will see the yeast grow forming bubbles in the batter and the volume of batter increased. The batter at this stage is ready to use.

Note : If the room temperature is warmer, the yeast will grow at a faster rate.

Step 4 - Time to cook them. This is the most important stage.

1. Scope the batter into the non stick pan (If you are using an old pan, a thin layer of oil may be needed).
2. Using the ladle placing on top of the batter of the pan, turn in circular movement to even out the batter and  some onto the side of the pan.

2. Cover the pan so that the temperature can be maintain. Set to medium fire.
4. Check the batter. If one side is still watery and the other side cooked, it is better to adjust the pan to even out the temperature for the batter.
5. When bubbles form, you will be able to see the batter drying up. This is the cooked stage. 

Note :

1. Warm the batter down a bit if you left the batter overnight in the refrigerator. Using cold batter to cook is alright, but it is difficult to cook a thicker batter.

2. The amount of batter used will determine the thickness of the pancake.

3. I am using a 30cm pan, I used 2 scoop of batter for an pancake with average thickness.

Do experiment on your own so you understand the science behind.

Step 5 - spreading the fillings.

1. When you see the batter drying up (when holes are forming), we can start to spread the peanut mix.
2. Cover the pan again. This allow the peanut to be cook together with the pancake and stick to the pancake. So at least the peanut will not ended up too loose from the pancake.
3. When the side of the pan cake turn brown, the pancake is ready.
4. Scrape the side and fold the pancake, fold it into half (see picture). Serve.
5. We need to do a little practice to perfect the art of cooking.

The traditional mee jiang kueh is made of coconut and peanut flavor.
I have tried going with sesame, canned kaya or canned Japanese red bean. All turned out well.

Do you like to make your own peanut mix?
Check out here for the recipe.

One of my favorite filling for Chinese pancake is desiccated coconut fillings.
Not those brown coloured ones. I prefer the orange ones.
Yes I know brown coloured ones uses gula melaka to make it but I don't like brown desiccated coconut fillings. LOL.
Managed to make my own desiccated coconut fillings and taste awesome.
So I decided to record this recipe down and share with my friends. 
Check out here for the recipe. 

On the other hand, we can just drop a scoop of our batter in our non stick pan. It will be cooked as it is. We can still enjoy the "Mcdonald's" kind of pancake with honey, jam, kaya or maple syrup.

Try them out and share this page to anyone who loves it. 

----  ENJOY ----