Mee Jian Kuih 麵煎粿

The weekends in SA are Thursdays and Fridays, instead of Saturdays and Sundays that we are accustomed to. Hence today is my hubby's rest day, so I work up early to prepare lunch and also made a mee jian kuih as afternoon snack.

Our lunch was baked lamb with potatoes, cumin and tomatoes, and you can get the recipe from here.

This is my first attempt in making mee jian kuih, and fortunately it turned out well. And I'm really happy when hubby said that my version tastes like the real deal. :-)

Mee Jian Kuih Recipe 麵煎粿

1 egg
30g caster sugar
30ml canola or sunflower oil
125ml water
125g plain flour
3g baking powder
1g baking soda
1/2 tsp vanilla essence

80g toasted peanuts, grind coarsely
70g caster sugar
20g salted butter, cut into small pieces

1) Combine egg and sugar in a medium bowl, beat the mixture with a whisk until sugar dissolves.
2) Add oil to the mixture, stir until combine. Then stir in half of the amount of water.
3) Sift plain flour, baking powder and baking soda onto the batter, then mix thoroughly.
4) Then stir in remaining water and vanilla essence into the batter.
5) Lightly grease a 30cm flat frying pan and put it on medium heat.
6) Pour the batter into the pan and when the pancake is almost cooked, sprinkle peanuts, sugar and pieces of butter on it.
7) When the pancake is fully cooked, flip one side over and fold in half. Dish out the pancake and then cut into 4 wedges. Serve.


Y said…
It certainly looks like the real deal too! I didn't realise that's what it's name was. We just used to call it "peanut pancakes". Can't wait to try your recipe out :)
Anonymous said…
Hi, I was delighted when I found your very interesting blog. I seldom surf & very busy with work. But I like to cook if time permits. You make everthing seem so easy. Will definitely try out. Thank you.
Mae said…
I'm drooling over that baked lamb with potatoes... might try it with the beef sometime.

Thanks for the recipe!
Rasa Malaysia said…
You made ban jian kuih from scratch? OMG, I salute you, I was trying to bring the moulds back, so we can have the crispy edges, yes?

Rasa Malaysia said…
By the way, the Chinese words should be "慢煎糕." ;)

This is what the Penang hawkers are showing.
didally said…
I'm impressed. Making your own mee jiam kueh. I like mine with only the peanut fillings.

The lamb casserole looks really good. Which cut of the lamb is suitable for this dish?
Piggy said…
Hi Y,

The recipe is extremely easy, try it out. It feels good to make our own mee jian kuih too!

Hi Anon,

Thanks for dropping by!

Hi Mae,

Thanks. I used beef in this dish before and it worked fine.

Hi Bee,

I think you're referring to the thin and crispy crust ban jian kuih that we have in Penang. In SG, the dough is much thicker with only peanuts as filling, and it's called mee jian kuih.

I miss our version of ban jian kuih with corn, peanuts and lotsa sugar! I've been thinking of making my own by using my mini frying pan, I wonder if it'll work. ;-)

Hi Didally,

Haha, I'm completely clueless when it comes to different cuts of beef or lamb. I got a pack of lamb chunks from supermarket and I've no idea which part of lamb it came from. But it worked well in this dish, so I supposed any meaty chunks is ok. :-P
Anonymous said…
Oh, those Pancakes look irresistable. How can you go wrong with sugary Peanuts?

I don't think you can.
Food For Tots said…
Oh great! your recipe has come in time as I was still searching for one earlier on. It looks so great and yummy! It's my family's all time favourite.
Stardust said…
WHEEEEEEEEEE!!!!!!!!! Darling, I LOVE YOU! You're surely sharing an antidote to my homesickness. WAHAHAHAHAH!! I can't wait to try it when I'm back to Jap!! Love the thin pastry, that's how I LIKE it! HUGS!

P/S; Better than the real deal perhaps! =D
daphne said…
I loveeee this little snack!! I should start making it again-yours looks authentic!
hahaha... your hubby is now under your TLC. Lucky man.
Delphine said…
Hi Piggy,
How is life over there? I hope you & family are fine. Happy that you started working in the kitchen again. Wonderful work, first time working on this Mee Jian Kuih & so successful. I think I will give it a try. Congratulation.
Snooky doodle said…
this recipe looks interesting and as I m a peanut fan I think i ll try :-) Love your blog
GiGi said…
Piggy, has been browsing your blog for quite some time, it is very impressive! yeah, i tried to make my own Ban Chian Kuih (crispy version of Penang style) here in the US using my own recipe, but too bad to say, i failed! the kuih is not crispy at all, and not as aromatic as those selling in Penang hawker stall...can u "invent" your own recipe and share with me this crispy version? Thanks ya!
Tastes of Home said…
wow, I really miss these kuih a lot! can't wait for CNY so I can load up when I'm back in KL..hehe
yours look soo good and yes, like the real thing :)
grub said…
hi piggy,
i got a fluffy pancake with peanut filling instead because i used the wrong flour. it still tasted very good though! thanks for the recipe :)
Piggy said…
Grub - Sounds like you've got yourself some western pancakes with peanut filling. ;-)

I'm sure that yours would still taste good since it's fluffy. Glad that you like the recipe. :-)
fong said…
Hi Piggy,

Today, I tried out this recipe and found the batter kind of thick, so I added more water and managed to get a softer pancake. The taste was great however, I didn't see a lot of bubbles. Do you think it's because I had over-mixed the batter with the hand whisk? I saw bubbles during the mix thorough process. Should I see them? What does your mix it thoroughly mean?
Anonymous said…
I am going to cook for my home econs teacher as i nid to take a test and get marked upon of the taste, may i know the servings of your recipe, cause i only can make max of 5 or 4 mee jian kuih, pls tell me your recipe serve how many?
Piggy said…
Anonymous @ 8/28/2012 - As mentioned in the recipe, this mee jian kuih is made with a 30cm frying pan. So you can cut it into the number of servings that you want.
Piggy 2 said…
I think the pan she provide us is around 15-20 cm or lesser, this I just use common sense to cut or make, thanks piggy! :) P.S your name piggy sounds funny and cute, piggy piggy oink oink:) not offensive, just like the name of Yor name
Anonymous said…
I stumbled upon your blog looking for Mee Jian Keu recipe. I made it this morning and the taste is excellent, although texture is a little dry...will add a little more water. I really love your food styling and photography and look forward to trying the other dishes you posted. Keep up the good work.