Min Jiang Kueh (面煎馃)
My forever favorite SG Snack! This is Lee lee's recipe... Thanks her for sharing the recipe, and I don't need to crave for it any more. *Big Grin* The texture of this MJK is really good...
*Yippee* So glad that Leelee agreed to let me post her recipe here!!! ;P
*Yippee* So glad that Leelee agreed to let me post her recipe here!!! ;P
(Credits: Recipe from Leelee)
Ingredients:
- 150 g Top Flour
- 10 g Tapioca Flour
- 250 ml Water
- 2 tbsp Sugar
- 1/4 tsp Salt
- 1/2 tsp Alkaline Water
- 1/2 tsp Yeast
Method:
- Mix all ingredients and leave to rise for 2 hours.
- Lightly oil a flat frying pan. Pour some of the flour mixture into the frying pan and swirl the pan to coat it evenly.
- Use small fire to cook until the bottom is golden brown; Sprinkle the filling on the pancake and fold it into half.
- Cut into small pieces to serve.
Note: With Leelee's recipe I made two 24 cm Diameter MJK.
posted by Fonia @ 10:48 AM
6 Comments:
Hi Fonia, I am happy that you find this MJK recipe works for you. BTW, your MJK colour and texture looks good.
Cheers,
Leelee
Thanks, Leelee. I'm simply in love with this MJK and DH like it too. I have made this MJK with your recipe for few times liao but only took the pic for the 1st time I made it. :)
Hi Fiona, Your MJK looks yummy, but I want to know what is Top Flour ? Is there any subsitute if there is no Top flour
Tks,
Foodlover
Hi Foodlover, Thank for dropping by. Actually, I replaced Cake Flour for Top Flour, as I remembered that Top Flour = Cake Flour which I read from a food forum. Hope that helps... ;)
Thanks for posting the recipe. I'm actually making it now and it's almost 2 hours since it's been proofing. Are we able to leave it longer than 2 hours before we cook it?
Hi! Fiona. I've been trying to make MJK using this recipe. But I always got stuck at the proofing of yeast. What happens is tt 1stly I have sifted the 150 grams of cake flour into a bowl. 2ndly I have prepared 250ml of water with 2 tsb spoonful of sugar being dissolved in. 3rd I added yeast into the dissolved sugar water, and pour it into the bowl of sifted flour. And waited for 2 hours. But after 2 hours. The flour doesn't seemed to be proofing. And adding on, the flour seems to be settle and turn into sediments, seperating the flour and the water. Thus what I see is a layer of water above te dissolved flour. Which didn't proof at all:\\ could anything be done..? Or am I actually on the right track..? Besides. Upon frying and heating up the batter. I do notice tt thrs no skin that has formed underneath. Have I messed up any steps..? Cuz I have tried alot of different recipes. Only the ones with eggs in it tends to form the skin. Elsewise the skin of the MJK wouldnt be formed:\\ I would hope tt help would be provided as I felt tt I'm currently messing up the kitchen instead of preparing a gd MJK:\\
Post a Comment
<< Home
<< Index