3 Easy Min Jiang Kueh Recipes Including Matcha And Cheesy Scallion Pancakes

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IG-worthy Min Jiang Kueh recipes

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Talk about IG-worthy min jiang kueh and now Gen-Zs and their grandparents have a common topic. While min jiang kueh is traditionally prepared on special griddles, here are 3 easy min jiang kueh recipes you can make at home with regular kitchen appliances and pantry ingredients.

Munchi Delights Review: Chunky Charcoal And Matcha Min Jiang Kueh At $1.20 Each

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1. Cheesy Scallion MJK

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Legend has it that Marco Polo adapted the pizza from scallion pancakes. Having the same cravings for scallion pancakes as him, we have adapted its nuances into a Cheesy Scallion Min Jiang Kueh.

Start by adding baking soda, instant yeast, sugar, plain flour, scallions, and one egg, into a big bowl. Add lukewarm water to activate the yeast for the dough to rise into a QQ texture. Whisk the mixture until it’s well combined and runny. Set the mixture aside for 30 minutes and remember to cover it!

Lightly oil your pan on medium heat. Ensure your pan is hot before pouring the batter in. This ensures that the batter does not get stuck to the pan.

Use the bottom of a ladle and evenly coat the walls of your pan with your min jiang kueh batter. This thin layer will give your ming jiang kueh the iconic ASMR crust later.

When the entire pan of batter is dotted with holes, it means that the min jiang kueh is almost ready. Crack two eggs on one side of the min jiang kueh and add mozzarella cheese plus scallions on the other half. This will give you an even distribution of ingredients when you fold them over.

Cover your pan with a lid and let the min jiang kueh simmer on low heat. Your min jiang kueh is ready when the egg whites are cooked.

Fold the min jiang kueh into half, slice it up with a serrated knife, and serve warm.

Yield: 4 Slices

Cooking time: 60 minutes

Ingredients:

Batter

1 eggs, room temperature
½ tsp baking soda
½ tsp instant yeast
2 tbsp sugar
130g plain flour
160ml lukewarm water

Toppings 

2 eggs, room temperature
Scallions
Mozzarella cheese

Directions:

1. Combine baking soda, instant yeast, sugar, plain flour, lukewarm water, scallions, and one egg into a big bowl. Whisk till well combined.
2. Cover the bowl with a cloth and set aside for 30 minutes.
3. Lightly oil the pan and put the heat on medium. Ensure the pan is hot before pouring the batter in.
4. Use the bottom of a ladle to push batter to the sides of the pan.
5. Cook on medium heat till the edges are brown and the pancake is dotted with holes all over.
6. Add eggs on one half and cheese plus scallions on the other half. Cover the pan and adjust the heat to low.
7. When egg whites are cooked, loosen the min jiang kueh and fold into half.
   Slice into desired proportions and serve.

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2. Charcoal Pistachio MJK

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I recall how blackened food used to signal something as inedible and unhealthy. Then, the charcoal food trend emerged and stood out like a rebellious kid with its completely black-out appearance along with multiple touted health benefits. Combined with a nutritious pistachio paste, here’s a Charcoal Pistachio Min Jiang Kueh that’s too delicious not to share.

Start by adding baking soda, instant yeast, sugar, plain flour, lukewarm water, charcoal powder, and egg into a big bowl. This is actually the same base recipe as all the other pancakes featured in the article.

Whisk till you achieve a smooth and greyish appearance, before setting aside for 30 minutes. Remember to cover the bowl to prevent the batter from drying out!

Roast pistachios in the oven at 260℃ for five minutes. Although the nutty roasted pistachios would make a fantastic snack by itself, we are not stopping at this step.

Use a blender or a food processor and blend your roasted pistachios. Set half aside for your ground pistachio filling, and the other half for the pistachio butter.

For the ground pistachio, add two tablespoons of sugar for every half cup of chunky pistachio pieces you set aside. Feel free to adjust the amount of sugar to your liking.

For the pistachio butter, add honey and oil and blend till smooth and slightly runny. Add oil to tailor the batter to your desired texture, and honey according to your desired sweetness. Squeeze the butter into a piping bag and set aside for later.

Oil the pan and crank the heat up to medium. When the pan is hot, pour the batter in and cook until bubbles form all over.

Arguably the most important step for a solid ASMR crunch, remember to line the walls with a thin layer of your min jiang kueh batter. 

After bubbles have formed all over the batter, put the stove on low heat. Spread ground pistachio and pistachio butter over one semicircle of the cooked batter and fold the ming jiang kueh into half.

Slice to desired portions with a serrated knife and your ming jiang kueh is now ready to be consumed.

Yield: 4 Slices

Cooking time: 60 minutes

Ingredients:

Batter

1 egg, room temperature
½ tsp baking soda
½ tsp instant yeast
2 tbsp sugar
2 tsp charcoal powder
130g plain flour
160ml lukewarm water

Pistachio filling

Pistachios
Oil
Honey
Sugar

Directions:

1. Combine baking soda, instant yeast, sugar, plain flour, lukewarm water, charcoal powder, and egg into a big bowl. Whisk till well combined.
2. Cover bowl with a cloth and set aside for 30 minutes.
3. Preheat the oven at 260℃. Spread pistachio over an oven tray and roast them for five minutes.
4. Blend pistachios in a blender and set aside half for ground pistachio and the other half for the pistachio butter.
5. For the ground pistachio, add two tbsp of sugar for every ½ cup of pistachio, or till desired sweetness.
6. In the same blender, add the other half of blended pistachio followed by honey and oil, and continue blending till smooth and runny. Add honey and oil according to desired sweetness and texture respectively. Place pistachio into a piping bag and set aside for use later.
7. Lightly oil the pan and put the heat on medium. Ensure the pan is hot before pouring the charcoal batter in.
8. Use the bottom of a ladle to push batter to the sides of the pan.
9. Cook on medium heat till the edges are crisp and the pancake is dotted with holes all over.
10. Add ground pistachio and pistachio butter onto one semicircle of cooked batter.
11. Cut to desired proportions and serve.

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3. Matcha Red Bean MJK

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Matcha and red bean is such a popular flavour pairing for a good reason. The sweet red bean paste balances out bitter flavours of the matcha to create a contrasting symphony. Here’s a Matcha Red Bean Min Jiang Kueh to keep the Japanese dessert cravings at bay.

A slightly arduous but rewarding process would be the preparation of the red bean paste. If you don’t want to soak the red beans overnight, you can try this method of boiling the red bean twice.

First, boil red beans for five minutes and drain the water. Repeat the first step and then simmer red beans at low heat for 30 to 40 minutes. Afterwards, drain most but not all of the water. Mix in all the brown sugar while stirring the paste on low heat.

For the matcha batter, follow the same base recipe as the previous two, and add a dash of matcha powder into the mix.

Cook your matcha min jiang kueh base in a pan on medium heat and don’t forget to line the sides with a thin layer of batter to create a crispy exterior!

When dots form all over the batter, simply cover one semicircle of your cooked batter with red bean paste and fold the min jiang kueh into half. Slice and serve warm or cold, depending on your cravings! We recommend serving warm along with a scoop of matcha ice cream for an added kick of bittersweetness.

Yield: 4 Slices

Cooking time: 60 minutes

Ingredients:

Base

1 egg (room temperature)
½ tsp baking soda
½ tsp instant yeast
2 tbsp sugar
1 tbsp matcha powder
130g plain flour

Red bean filling

30g dark brown sugar
90g dry red beans

Directions:

1. Combine all baking soda, instant yeast, sugar, plain flour, lukewarm water, charcoal powder, and one egg into a big bowl. Whisk till well combined.
2. Cover bowl with a cloth and set aside for 30 minutes.
3. Boil red beans for 5 minutes and drain. Boil once more on low heat at a simmer for 30 to 40 minutes.
4. Drain away most of the water when red beans turn mushy. Add brown sugar and stir while still on low heat till desired consistency.
   
5. Lightly oil the pan and put the heat on medium. Ensure the pan is hot before pouring the batter in.
6. Use the bottom of a ladle to push batter to the sides of the pan.
7. Cook on medium heat till the edges are brown and the pancake is dotted with holes all over.
8. Add red bean paste on one half and fold.
9. Slice into desired proportions and serve.

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Easy IG-worthy Min Jiang Kueh recipes from savoury to sweet

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With these easy min jiang kueh recipes, you can update your Instagram feed and amaze your friends with these home cooking accomplishments.

For other simple yet delicious projects to attempt, check out our 3-course coriander meal recipe for pan-seared sea bass, coriander butter cake and more. For other snacks you can make at home, check out our milo recipe guide for milo mochi, fluffy milo pancakes and more.

Photos taken by Sherlyn Teo,  Maverick Chua, and edited by Keith Kok.

The post 3 Easy Min Jiang Kueh Recipes Including Matcha And Cheesy Scallion Pancakes appeared first on EatBook.sg – New Singapore Restaurant and Street Food Ideas & Recommendations.

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