For the batter:
1. Sift flour into a bowl, then add yeast, baking soda and sugar. Mix well.
2. Add egg. Then slowly add water, whisking as you go along to remove lumps.
3. Add salt and combine.
4. Pour batter through a sieve to remove any lumps.
5. Cover the bowl of batter with plastic wrap and let it rest for at least one hour.
For the peanut filling:
1. Pre-heat oven to 180°C. Place a single layer of unshelled peanuts on a baking tray and bake for 10 mins. Allow nuts to cool completely on the tray placed on a cooling rack. No oven? You can also toast the nuts in a pan on the stove over medium heat. When the pan is hot, add a single layer of nuts. Stir frequently so they are roasted evenly. When they begin to turn brown, remove from heat and pour onto a plate to cool.
3. Transfer cooled peanuts into a colander and place it over a bowl. To remove the skin, rub peanuts between your palms as though you are lathering your hands with soap. Small bits of skin will be collected in the bowl.
4. Grind peanuts in a blender till it resembles rough sand.
5. Transfer ground nuts into a bowl, add sugar, black sesame powder, and mix well.
For the pancake:
1. Lightly grease non-stick pan with an oiled paper towel and place pan over medium-low heat.
2. Once the pan is hot, use a ladle to scoop and pour batter into the pan. Add more batter if you like your min jian kueh thicker. Remove pan from the heat and quickly swirl it so the batter coats its base evenly.
3. Return pan to the stove, cover and allow to cook for about three mins or until you see bubbles on the surface of the pancake.
4. When you see that it is slightly dry, spread half the butter over half the surface of the pancake (imagine a semi-circle). Spread peanut filling evenly over the same half of the pancake, and top with the remaining butter. Using a spatula, fold the min jiang kueh into half.
5. Remove min jiang kueh from the pan. Slice and serve warm. Best eaten on the day it’s made.
Photos: Yvonne Lim