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Hearty Peanut Min Jiang Kueh

Hearty Peanut Min Jiang Kueh

Published on

19 Jun 2022

Published by

Singapore Heart Foundation


Serves: 4

 

Time: 30 minutes

 

Ingredients

 

  • Sunshine 100% Whole Grains Ultra Fine Bread, 2 slices
  • Egg, 1
  • Unsweetened soy milk, 65ml
  • Baking powder, ½ tsp
  • Vegetable oil (e.g. avocado oil, sunflower oil), ½ tsp
  • 100% Unsalted peanut/almond butter, 40g (10g of peanut/almond butter for each pancake)
  • Optional: Dumpling mould

 

Method

 

  • Tear bread into smaller pieces and add it along with egg, soy milk and baking powder into a blender.
  • Blend the ingredients until smooth.
  • Heat oil in a frying pan at medium heat.
  • Add batter based on the size of your dumpling mould or of the desired size on the heated pan.
  • When bubbles form throughout the batter, cover the pan with a lid to continue cooking.
  • When batter is fully cooked, flip and cook for another minute.
  • Place pancake onto a dumpling mould or plate when fully cooked on both sides.
  • With dumpling mould:
  • Place hot pancake onto the mould and add peanut butter onto half of the pancake, towards its centre.
  • Fold the dumpling mould gently.
  • Wait for 30 seconds to 1 minute before unfolding the mould.
  • Without dumpling mould:
  • Add peanut butter onto half of the pancake, towards its centre.
  • Gently fold the pancake.
  • Press the edges of the pancake with a fork to create a dumpling-like shape.
  • After the edges are moulded, hold the shape of the pancake for 30 seconds to 1 minute.
  • Repeat steps 4-8/9 for the next pancake.
  • Serve!

 

Brought to you by Sunshine Bakeries.

 

Nutrients per serving

 

  • Energy: 119.6kcal
  • Protein: 6.6g
  • Total Fat (Saturated Fat): 7.6g (1.4g)
  • Cholesterol: 44.4mg
  • Carbohydrate: 5.9g
  • Sodium: 73.3mg
  • Dietary Fibre: 1.9g

 


Source: Singapore Heart Foundation. Reproduced with permission.

 


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