Dish
Min chiang kueh
Min chiang kueh is made from a simple batter of flour, water, and yeast. The batter is poured onto a hot griddle and cooked until it is crispy on the outside and soft on the inside. The pancake is then filled with a variety of fillings, such as peanut butter, red bean paste, or pork floss. This dish is a popular breakfast food in Taiwan and is often eaten on the go.
Origins and history
Min chiang kueh has been a popular street food in Taiwan for many years. It is believed to have originated in the Fujian province of China and was brought to Taiwan by Chinese immigrants. Today, it is a staple of Taiwanese cuisine and can be found in street markets and food stalls throughout the country.
Dietary considerations
This dish is not suitable for those with gluten or nut allergies.
Variations
There are many variations of this dish, depending on the filling used. Some popular fillings include cheese, ham, and chocolate. Some recipes also call for the addition of scallions or other herbs to the batter.
Presentation and garnishing
This dish is traditionally served folded in half, with the filling on the inside. Garnish with a sprinkle of powdered sugar or sesame seeds.
Tips & Tricks
To make the pancake extra crispy, use a non-stick griddle and cook it on high heat. Be sure to spread the batter evenly to ensure even cooking.
Side-dishes
This dish is often served on its own as a snack or breakfast food.
Drink pairings
A hot cup of tea or coffee pairs well with this dish.
Delicious Min chiang kueh recipes
More dishes from this category... Browse all »
American Pancakes
American cuisine
Apam balik
Malaysian cuisine
Appam
Indian cuisine
Baghrir
Moroccan cuisine
Beeshee
Kazakh cuisine
Bindaetteok
Korean cuisine
Blini
Russian cuisine
Bliny gryczane
Polish cuisine
