Easy Min Jiang Kueh Recipe: A Soft and Chewy Malaysian Delight

Min Jiang Kueh, also known as Apam Balik, is a popular Asian street food that’s loved for its soft, chewy texture and sweet peanut filling. Found in Malaysia, Singapore, and Indonesia, this fluffy pancake is made with a simple batter and stuffed with crushed peanuts, sugar, and butter. It’s a delightful snack, often enjoyed with a cup of tea or coffee.

In this guide, we’ll show you how to make the perfect Min Jiang Kueh at home with an easy step-by-step recipe. Whether you prefer the classic version or want to try different fillings, this recipe is sure to satisfy your cravings!

What Is Min Jiang Kueh?

Min Jiang Kueh is a thick, chewy pancake with a crisp outer layer and a soft, fluffy inside. It’s traditionally filled with crushed peanuts, sugar, and butter, but variations include coconut, chocolate, or even cheese.

This pancake is cooked in a pan until bubbly and golden brown, then folded in half with the filling inside. The result? A warm, slightly crispy, yet chewy treat bursting with nutty and buttery goodness.

Ingredients for Min Jiang Kueh

For the Batter

1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
2 tbsp sugar
1 egg
¾ cup milk or water
½ tsp vanilla extract (optional)
1 tbsp melted butter

For the Filling

½ cup crushed roasted peanuts
¼ cup sugar
1 tbsp butter (softened)

Step-by-Step Instructions

Step 1: Prepare the Batter

In a mixing bowl, combine flour, baking powder, baking soda, and sugar.
In another bowl, whisk the egg with milk and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, whisking continuously to prevent lumps.
Add melted butter and mix until smooth. Let the batter rest for 30 minutes to develop its texture.

Step 2: Prepare the Filling

Crush roasted peanuts using a food processor or a rolling pin.
Mix the crushed peanuts with sugar in a bowl. Set aside.

Step 3: Cook the Pancake

Heat a non-stick pan over low-medium heat. Lightly grease it with butter or oil.
Pour a ladle of batter into the pan, spreading it evenly to form a round pancake.
Let it cook slowly until small bubbles form on the surface and the edges start to dry.
Sprinkle the peanut-sugar mixture evenly over the pancake. Add small dots of butter on top.

Step 4: Fold and Serve

Once the bottom is golden brown and the top is set, carefully fold the pancake in half.
Press gently and let it cook for another 30 seconds to ensure the filling melts slightly.
Remove from the pan, let it cool for a minute, then cut into slices.
Serve warm and enjoy!

Tips for the Best Min Jiang Kueh

Let the batter rest – This improves the texture and makes the pancake softer.
Cook on low heat – Too much heat can burn the pancake before the inside is fully cooked.
Use a non-stick pan – This prevents sticking and ensures even cooking.
Adjust sweetness – If you prefer a less sweet filling, reduce the sugar or replace it with honey.

Variations to Try

While the traditional peanut filling is the most popular, you can get creative with different flavors:

Chocolate & Banana – Spread melted chocolate and sliced bananas inside.
Coconut & Palm Sugar – Use shredded coconut mixed with palm sugar for a tropical twist.
Cheese & Condensed Milk – A sweet and savory combination that’s popular in Indonesia.

Serving Suggestions

Min Jiang Kueh is best enjoyed fresh and warm, but you can pair it with different drinks for an even better experience:

A cup of hot tea for a classic pairing
Iced coffee for a refreshing contrast
Soy milk for a traditional Asian breakfast

Conclusion

Making Min Jiang Kueh at home is easy, and the results are just as delicious as the ones from street vendors. With its soft, chewy texture and nutty sweetness, this pancake is a perfect snack for any time of the day. Try this recipe and customize it with your favorite fillings!