Mee Jian Kueh aka Apam Balik (Yeast Version Using Happycall) 曼煎糕（酵母版）

mee Jian Kuah is one of my family’s favourite local snacks. There are two types, thick & soft or thin & crispy. Usually the thin & crispy type is sold by the Malays and thick & soft type is sold by the Chinese.

It is a breeze to make this popular local snack using my new toy. I had made Mee Jian Kueh (MJK) before using normal non-stick pan. May be the pan I used was too big, the MJK took quite a while to be fully cooked, the centre remained uncooked when the side had already turned dark brown. My MJK ended up quite dry and the colour of skin was uneven.

The recipe I am going to share here belongs to the thick & soft type. It is taken from the recipes shared in the Happycall Facebook group. Thanks to the contributor.

This is a very simple recipe yet the result is fabulous. I won’t say it is exactly the same as the MJK sold outside but it is at least 80% there. I will continue to try out new recipes until I find the one that is closest to my liking.

Original recipe is in metric measurement, I covert it to cup measurement because I find that it is even easier and has lesser utensil to wash using cup measurement.

First you will need a big measuring cup (min. 3 cups capacity), then you just add the ingredients accordingly based on the marking on the measuring cup and mix well. The measuring cup itself is the container for the MJK batter. Once done, put the whole measuring cup in a clean plastic bag, tie the bag and let proof. Sounds very easy right?

My first MJK using Happycall with peanut filing

I just let the Happycall Pan sit on the stove for 8 mins. You can see the side is lighter colour.

Before cutting

My second MJK using Happycall with red bean paste filling

This time I moved the pan left and right after cooking for about 2-3 mins, you can see the skin colour is even now. I also adjusted the recipe amount to make MJK thicker.


Mee Jian Kueh aka Apam Balik (Yeast Version Using Happycall)

Ingredients: (serve 4)
(A)
2/3 cup (160ml) water
1 small egg (if using bigger egg, cut down the water)
2 tbsp (25g) sugar
(B)
1 cup (130g) plain flour
½ tsp baking soda (I used slightly under 1/2 tsp)
½ tsp instant yeast

Fillings: butter / ground peanut + castor sugar / red bean paste etc

Method:
1) Mix (A) together, add (B) mix well using a hand whisk till the batter becomes smooth.
2) Cover, let proof for 45-60 mins. The batter should be bubbling before cooking.
3) Pour the batter into Happycall Pan, smooth out to get an even thickness. Close the lid with magnet. Cook over low heat for about 8 mins (can start to check for doneness after 6 mins). If you want the skin to have even colour, move the pan left and right every now and then. When the skin is brown and there are tiny holes on surface, it is done. Add fillings and fold into half. Slice and serve.

Note:
1) I think a pinch of salt can be added to the batter to make it more flavourful.

2) When cooking, do not need to flip the pancake or the pan.
3) The MJK remains soft after cooling down but I am not sure if keep overnight because I never have any leftover.