Traditionally Min Chiang Kuih is made from plain wheat flour or all-purpose flour with fillings of peanut, sugar and butter. However, I have modified my recipe of this kuih by using pandan juice instead of water in mixing the batter. I have used coconut flakes to replace roasted peanuts as the filling.
Ingredients (for making 2 thick pieces of 24 cm in diameter):
Fillings:
- 120 g fresh coconut flakes
- 1/2 tsp salt
- 25 g castor sugar
- 250 wheat flour or all-purpose flour
- 1 tsp instant yeast
- 1/2 tsp baking soda
- 50 g sugar
- 300 ml pandan juice (made from 10 pandans leaves)
- 2 eggs
Pan:
- 24 cm non-stick with cover
Method:
- Prepare the fillings.
- Steam the coconut flakes with salt.
- After steaming, set aside.
- Prepare the batter.
- Blend the pandan leaves with water to obtain 300 ml of pandan juice.
- Put the dry ingredients - flour, instant yeast, baking soda and sugar into a mixing bowl.
- Add the pandan juice to the dry ingredients.
- Whisk till the batter is smooth.
- Crack the two eggs into the batter.
- Mix until they are incorporated into the batter.
- Cover the batter with a cling wrap and let it rest for 30 minutes. (Important step for the batter to rise well during cooking.)
- Making the kuih.
- Put the non-stick pan over very low heat.
- Without greasing the pan, scoop 1/2 of the batter into the pan (to get a thick kuih).
- Swirl the pan so that the batter is spread evenly throughout.
- Cover the pan and let the batter cook for about 4-5 minutes or till holes are formed on the surface and the bottom is brown.
- Once the batter is cooked, remove the kuih onto a cutting board.
- Cut the kuih into 2.
- Sprinkle the coconut and sugar onto one half of the kuih.
- Cover it with the other half.
- Repeat the process until the other half of the batter is used up.
- Serve.