Navyath Muslim-style Stuffed Pancakes

Ingredients

In this Navyath Muslim adaptation, the traditional Chinese Min chiang kueh is transformed by incorporating Navyath Muslim spices and flavors. The original recipe typically uses a sweet filling, while the Navyath Muslim version features a savory filling with aromatic spices such as cumin, coriander, and turmeric. Additionally, the Navyath Muslim-style Stuffed Pancakes are made with halal ingredients, adhering to the dietary restrictions of the Navyath Muslim cuisine. We alse have the original recipe for Min chiang kueh, so you can check it out.

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 1/2 cups (355ml) water 1 1/2 cups (355ml) water
• 1/2 lb (225g) ground chicken 1/2 lb (225g) ground chicken
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Vegetable oil for cooking Vegetable oil for cooking

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, all-purpose flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add water to the dry ingredients while whisking until a smooth batter is formed. Let the batter rest for 30 minutes.
3. 3.
   In a separate bowl, mix the ground chicken, chopped onion, minced garlic, cumin powder, coriander powder, turmeric powder, and salt until well combined.
4. 4.
   Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
5. 5.
   Pour a ladleful of the pancake batter onto the pan and spread it evenly to form a thin pancake.
6. 6.
   Cook the pancake for 2-3 minutes until bubbles appear on the surface, then flip it over.
7. 7.
   Spread a generous amount of the chicken filling on one half of the pancake.
8. 8.
   Fold the pancake in half to cover the filling and press gently to seal the edges.
9. 9.
   Cook the stuffed pancake for another 2-3 minutes until both sides are golden brown and crispy.
10. 10.
    Repeat the process with the remaining batter and filling.
11. 11.
    Serve the Navyath Muslim-style Stuffed Pancakes hot with chutney or yogurt.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smoother batter.
• Ground chicken — You can substitute ground chicken with ground turkey or beef if desired.
• Cumin powder — Toasting the cumin seeds and grinding them fresh will enhance the flavor.

Tips & Tricks

• For a spicier version, add chopped green chilies to the filling.
• You can add finely chopped vegetables like bell peppers or carrots to the filling for added texture and flavor.
• Serve the pancakes with a side of mint chutney or cucumber raita for a refreshing contrast.
• Make sure the pancake batter is of pouring consistency, similar to crepe batter.
• Adjust the spices according to your taste preferences.

Serving advice

Serve the Navyath Muslim-style Stuffed Pancakes hot as a breakfast or brunch dish. They can be enjoyed on their own or with a side of chutney or yogurt.

Presentation advice

Arrange the stuffed pancakes on a platter, garnished with fresh herbs such as cilantro or parsley. Drizzle some chutney or yogurt on top for an attractive presentation.