If there’s one snack that never fails to bring comfort, it got to be this Peanut Min Chiang Kueh. That familiar, pillowy soft pancake folded over with a generous filling of chunky peanuts. Growing up, I always look forward to peelign apart the edges, watching the steam escape and biting into the sweet peanut center. This time, I am giving this classic a little twist with my own oozy and creamy peanut spread.

Unlike the usual coarse peanut-sugar filling, this version leans into indulgence and the secret lies in the crunchy peanut spread. Think of a molten peanut butter core, smooth, creamy and slightly salty, balanced by the fluffy chewy pancake. I also added a drizzle of coarse peanut-sugar for that extra crunch and to pay homage to the classic filling! This is truly nostalgia meets indulgence. I also recommend serving warm, and best, right off the pan, for extra oozy-ness.

Apart from which, the usage of baking powder and yeast will ensure that you get a soft and chewy pancake. Most importantly, it is not overly stiff such that it can be folded nicely into halves.

Otherwise, I would say this is a really simple and straightforward recipe that can be done within an hour, and at most, an hour and a half. If you’ve made the usual pancake before, the technique is really similar! I’ve also included a step-by-step video for ease of reference.

Without further ado, the recipe!

Peanut Min Chiang Kueh Recipe
by Javier Tan September-17-2025

This Peanut Min Chiang Kueh features an oozy peanut centre, where nostalgia meets indulgence! Super easy, yet super tasty!

Ingredients

  • 1 Cup + 2 Tbsp or 140g of Plain / All-Purpose Flour
  • 1 and 1/4 Tsp or 5g of Baking Powder
  • 2/3 Cup or 160ml of Water
  • 1 Large Egg, approx 60g weigh inclusive of shell
  • 2 Tbsp or 30g of White Sugar
  • 3/4 Tsp or 5g of Instant Dry Yeast
  • Approx 1/2 Cup or 100g of Crunchy Peanut Spread
  • Approx 3/4 Cup or 100g of Grounded Peanut + 1 Tbsp Sugar
  • 1 Tbsp or 15ml of Vegetable Oil + extra for coating

Instructions

  1. Firstly, combine all the ingredients for the pancake – plain flour, baking powder, water, egg, white sugar and the yeast last. Whisk everything until of a single consistency, approx 2 minutes.
  2. Cover the bowl and leave to rise for 30 mins.
  3. Meanwhile, prepare the peanut filling by combining peanut spread, grounded peanut and vegetable oil at low heat for 2 mins.
  4. Then, coat your frying pan with vegetable oil and heat up at medium high heat.
  5. Cook the pancake batter without flipping. It will get bubbly, then the surface will be set (approx 4 – 5 mins). Cover with lid to let the steam cook the top of the pancake, approx 2 mins.
  6. Turn off the heat and while warm, spread the peanut spread before folding into half.
  7. Cut into quarters, serve and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 30 mins
  • Total time: 1 hour
  • Yield: 1 Indulgent Peanut Min Chiang Kueh

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best served well on the day itself!
  3. Feel free to ask if you’ve further questions!

Enjoy!
– Bakeomaniac, Javier Tan