Min Chiang Kuih is good for breakfast or as a teatime snack or dessert. I used to buy these from the morning market but the price has been sky-rocketting and the fillings are not as luxurious as they should be. So I used to make them myself so that my family and I could eat them to our hearts' content. It is easy to make as the processes can be divided into 2 parts if you are making a lot; the peanuts can be prepared a day earlier.
Ingredients (for making 4 large pieces):
Fillings:
- 40 g castor sugar
- 100 g roasted peanut, grind coarsely
- 8 tbsp cream corn, 2 tbsp for each piece
- 8 tbsp butter, 2 tbsp for each piece
- 250 wheat flour or all-purpose flour
- 1 tsp instant yeast
- 1 tsp baking soda
- 4 tbsp sugar
- 300 ml warm water
- 2 eggs
Pan:
- 24 cm non-stick with cover
Method:
- Prepare the fillings.
- Roast the peanut at 180 deg C for about 15-20 minutes. Let it cool down. Remove the membrane and grind it. The texture depends on whether you want it to be fine or slightly coarse. Set them aside.
- Weigh the sugar.
- Get the cream corn ready.
- Get the butter ready.
- Prepare the batter.
- Put the dry ingredients - flour, instant yeast, baking soda and sugar into a mixing bowl.
- Add water to the dry ingredients.
- Crack the two eggs into the batter.
- Mix until the batter is smooth.
- Cover the batter with a cling wrap and let it rest for 30 minutes.
- Making the kuih.
- Put the non-stick pan over low heat.
- Grease the surface of the pan with butter/oil.
- Scoop 1/4 of the batter into the pan.
- Swirl the pan so that the batter is spread evenly throughout.
- Cover the pan and let the batter cook for about 4-5 minutes.
- Once the batter is cooked, open the cover.
- Sprinkle the sugar on the kuih, followed by the peanuts, the cream corn and the butter.
- Fold the kuih into two and remove it from the pan.
- Repeat the process until all the batter is used up.
