I made min jiang kueh yesterday.
[enters state of nonsensical madness]
Oooooooooooh yesssssssssssssssss, min jiang kueeeeeeh. Mah salvation! Oooh the hunger, the joy, the sponginess, the taste! The.. the.. awesomeness. Oh yeah babey, this is what I call the haute-ness uh huh uh huh. I see you babey, shakin' that ass!
Aaaahahaha I'm crazy. Yeah I'm a crazy dude who have the hots for that hot mama [points above, and below, and above again.. and above and below] Oookay, I shouldn't do anymore posts on min jiang kueh. I can feel everyone closing this window, deleting their bookmarks.. BLOCKING THIS SITE! Nooooooooooooooooooooo!
But min jiang kueh is good! It makes you high without the need for estacy! That soft, spongy, porey pancake with the taste of sweet, baked flour and oooh, that fragrant goodness. [I really think this must be what its like to be in heaven] When you slap on some peanut butter, its goodness X 3. Slap on some kaya and O MY GAWD its like food porn woohoo!
Sorry, I shall stop now.
Recipe:
150g All Purpose/Self Raising flour
10g Tapioca/Potato flour
1 cup water
5 tbsp sugar
1/4 tsp salt
1/2 tsp baking soda
1 egg
Instructions:
1. Mix well and heat non-stick pan on medium heat
2. Lightly oil pan and pour batter depending on how thick you want it to be (I personally use 2 ladle full for a 12 inch pan)
3. Cover the pan
4. Remove approximately 1-2 minutes or after pancake is fully cooked and bottom is lightly browned
5. Spread on kaya or peanut butter and grow some angel wings
6. Don't you know min jiang kueh gives you wings?
heyy... what is top flour??
ReplyDeleteis it normal all-purpose flour, or is it special? must you use TOP flour?
heyo, top flour I think is self raising flour. It gives the pancake the spongy raised feeling. I use self raising flour also so you can try that :)
ReplyDeleteI was just about to ask what is top flour?! Oh, but I don't have tapioca flour, so no taste of heaven for me.:(
ReplyDeleteBut I can imagine, the warm pancakes with kaya...
Aiyoh, dont worry! you can use potato flour also! or you can just imagine lol.
ReplyDeleteYou haven't posted a recipe in awhile but this looks good. I'm not *shock* *horror* a big fan of min jiang kueh but I do love the Indonesian martabak which is like min jiang kueh on steroids. I should post that recipe soon as well heh. I will get back to you on Vietnam hotels shortly because all the accomodation was booked through my Vietnamese colleague.
ReplyDeleteLooks like the min jiang kueh lover is ecstatic over making his own MJK :p
ReplyDeleteWoooooooooooooow yummydummy!
ReplyDeleteI can see, you're really a big big fan of min jiang kueh! Now, even made them yourselves, well done! :D
AHHHHHHHHHHHHHHH~~
ReplyDeleteim a min jiang kueh fan too~~
love red bean ones! :D
yours look really spongy! yumm..
Good morning ladies! yeah baby, and even more good news. I've got more mjk recipes coming up! in my next post *winks*
ReplyDeleteHey d, i read your post on tt murtabak man. dammmmn shiok lar!
ReplyDeletetop flour is not self raising flour but more of cake flour and the pancake tastes better if raised with yeast. I've got many recipes and only one stands out cuz its simple and batter be left overnight.
ReplyDelete280g Plain Flour
20g Tapioca FLour
60g Sugar
1/2tsp Yeast
1/2tsp baking soda
1 Egg
400ml water
1/4 salt
1/2 vanilla
Combine wet ingredients.
Add in dry ingredients (the flours)
Set aside for 1.5 hr b4 any further handling of batter.
Overnight batter must be left for 1/2hr b4 using
* the vanilla is used to mask the raw taste of the flour so that the aroma of the sugar will not be contaminated when frying =)
ReplyDeleteOoo, i see i see I will try your recipe. Thanks!
ReplyDeleteHi:
ReplyDeleteI tried your recipe today but sad to say that it did not work. It ended up looking like a crepe rather than a Ban Jian Kueh...Help or advice as to what went wrong as I followed the recipe exactly using 5 oz all purpose flour and 1 tbsp tapioca starch,etc....thanks. Elizabeth
Hello, hmmm I'm really not sure what could go wrong. The only thing possible is maybe you cooked too little batter and the pan was too hot. Or maybe you can leave the batter for 30 mins to let it rise from the baking soda?
ReplyDeleteAny way to replace the egg? (:
ReplyDeleteHope it works...I've been searching for a recipe like this for so long.
u can try using an egg replacer. There's this brand called Organ (i think) which I think you can find in NTUC's organic section or any health food stores shld hold it
ReplyDelete