Another of my favorite snacks is this old fashion peanut pancakes, an Asian breakfast and tea time delicacy. This is known as ‘Ming Chiang Kueh’ in Chinese language. It is typically filled with roasted ground peanuts with sugar.

There are many variations of these pancakes as they can be filled with red bean paste, sugared corns, Kaya a kind of coconut jam and some even peanut butter!

It s a popular snack you will find in countries like China, Malaysia and Singapore especially in the morning markets where hawkers are busy selling all kinds of breakfast food.

Finally I got to master how to get the skin layer smooth and its color even as possible.

It s also a very simple recipe and requires a few ingredients.

Mix 150g self raising flour, rice flour 75g, sugar 40g, salt 1/4 tsp, baking soda 1 tsp, yeast 1 tsp, 2 eggs and 300ml water together to form a smooth batter. Leave it to proof at room temperature for 35-40 mins.

Prepare roasted ground peanuts with sugar mixture for fillings.

The batter is ready when it has thickened and some small bubbles are formed. Give a stir to the batter to prevent it from settling.

When the pan is heated thru, turn down the fire to low. Add in a ladle of batter onto the pan according to your preference of size and thickness. Spread the batter as thin as possible if you want a crispy texture. Cover with a lid once bubbles are forming about 2-3 minutes. Fill in the roasted sugared peanuts and turn up the fire a little, cover with lid for another 2-4 mins. At this point you can see the edges of the thin pancakes turning brown, it s time to fold into half and remove from pan. This is how I do it by achieving the smooth texture after several attempts.

Happy Days!