Min Chiang Kueh
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Min Chiang Kueh (面煎粿)

Servings: 3 servings
Author: Zong Han Chua



  • 1 1/4 cup all purpose flour
  • 1/4 cup starch
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp yeast
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup warm milk

Peanut-sugar filling

  • 1 tbsp. of brown sugar
  • 1 tbsp. of white sugar
  • 2 tbsp. of crushed/grounded peanuts

Nutella-Cheese filling

  • 2 tbsp. of Nutella spread
  • Handful amount of shredded cheddar cheese


  • In a bowl, whisk in all the dry ingredients, plain flour, corn starch, sugar, baking powder, baking soda, and yeast together.
  • Next, crack in an egg, drizzle in vanilla extract and warm milk. Whisk the batter until is smooth.
  • Let it rest for at least an hour in room temperature or in the fridge overnight if you are planning to make ahead of time.
  • Preheat your non-stick frying pan over low heat. Add in about 2/3 measuring cup worth of batter.
  • Once the batter starts to dry out, sprinkle in your choice of fillings.
  • Fold the pancake in half and transfer to a platter.


If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.