My favourite childhood snack has got to be Peanut Pancake (aka, Min Jiang Kueh). I’ve got many fond memories attached to it, such as how my friend and I would always stop by a pancake stall tucked away in a small coffee shop after school and stuff ourselves silly with their steaming hot pancakes; or how my dad would come home after work with a bag full of pancakes from Ghim Moh Market that barely lasted a day on our dining table. 

So when I was tasked with sharing a recipe to commemorate our nation’s birthday, my mind immediately trailed back to this local delight that I grew up eating, and am still very much fond of.  The amazing thing about Min Jiang Kueh is that it can be stuffed with almost anything. Peanuts, kaya, grated coconut, chocolate, cheese, red bean…so many combinations to choose from! In this recipe, I stuck to a crunchy peanut filling and infused the pancake batter with homemade pandan juice because I really love the fragrance of pandan.


Without further ado, here’s my take on the traditional min jiang kueh that you can easily whip up for a simple, sweet breakfast or delectable afternoon snack.



For the Pandan Juice:

  • 5-6 pandan leaves
  • 200ml water

For the Pancake:

  • 130g plain flour, sifted
  • 25g sugar
  • ½ TSP instant yeast
  • ½ TSP baking soda
  • 1 egg, room temperature
  • 160ml pandan juice (or water), lukewarm

For the Filling:

  • 100g crushed peanuts
  • 30g sugar


1. Wash the pandan leaves well and trim into small pieces using scissors.

2. Fill a blender with the leaves and add 200ml of water. Do not put in whole pandan leaves into your blender or it will get jammed!

3. Blend until the leaves are completely pulverised.

4. Strain the pandan extract, and squeeze the residue to get all the juice out. I recommend straining the extract again after tossing the residue out.


5. In a large mixing bowl, whisk together the flour, sugar, baking soda and yeast.

6. Add in lukewarm pandan juice (I warmed it in the microwave for a few seconds) to the dry ingredients.

7. Add the egg and whisk till combined.


8. Cover with cling wrap and set aside in a warm place for 30 minutes. I like to place mine in the microwave or oven to let the mixture rest. During this time, prep your filling of choice.

9. Heat a pan on medium-low heat and add oil to the pan. Use a paper towel to spread the oil evenly. This helps create a nice, even browning of the pancakes.

10. Using a ladle, spoon the batter onto the pan and spread it evenly. Lightly tilt the pan so the batter reaches the walls of the pan for crispy edges to form.

11. Cover the pan and let the pancake steam for 3-4 minutes. You’ll notice it starts to bubble on the surface–you’re on the right track!

12. Next, sprinkle the peanut mixture onto the pancake and let it steam for another 2-3 minutes. Fold in half and serve.


And you’re done! Fluffy pandan pancakes that are slightly chewy on the inside, crisp along the edge and stuffed with a chock full of crushed peanuts. You’ll be instantly reminded of the familiar, nostalgic taste of the hawker-style Min Jiang Kueh at first bite. 

If you’re looking for a simple recipe to try this National Day long weekend, this one’s for you! Give it a go and tag us on Instagram, we’d love to see your version of the local delight.

Love always,



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