Saturday, December 10, 2011

Mee Chiam Kueh 面煎粿 (Apam Balik)

Mee Chiam Kueh or Ban Chang Kuih or Apam Balik or whatever variant name you find on the internet, is basically a filled Asian pancake. It is usually filled with a crushed peanuts and sugar, but with the recent influx of dorayaki (Japanese sweet pancake) with fillings such as azuki beans (red beans), cream cheese, chocolate, kaya, bananas, green tea etc., the traditional Mee Chiam Kueh (that's what we call it in my home), has evolved and some places do sell it with these non-traditional fillings. I, however, like the traditional sweet peanut filling best. The peanuts give it a nice nutty fragrance, and the texture of the peanuts contrast nicely with soft pancake. This, with a glass of fresh soy milk, is one good breakfast.

Ingedients (4 pancakes)
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup white sugar
  • 1 teaspoon vanilla essence
  • cooking oil for oiling the pan
  • 1 cup roasted peanuts, crushed
  • 1/2 cup white sugar

  • For the filling, mix the crushed peanuts with the sugar. Set aside.
  • In a large bowl, mix the flour, milk, eggs, baking soda, baking powder, sugar and vanilla essence together.
  • Oil a small frying pan, and pour 1/4 of the mixture into the pan. Make sure to cook it on medium-low heat, or the bottom of the pancake will burn before cooking.
  • When small bubbles start appearing on the surface of the pancake and that it looks to be about cooked, add a 1/4 of the filling on top of the pancake.
  • Fold the pancake in half, cut into smaller wedges and serve.

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