Min Jiang Kueh

OK, I am now back to blogging after a week of uneventful things happening. The Min Jiang Kueh of course dont taste as good as what is sold outside but for homecooked, I think it is good enough and crispy and my first attempt with this recipe give me satisfaction in adding to my collection of food adventure (lol).


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: made two 24 cm Diameter MJK.

Recipe source: My Zest
Photo Source: alicecozycorner