Hearty Peanut Min Jiang Kueh

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

1. Tear bread into smaller pieces and add it along with egg, soy milk and baking powder into a blender.
2. Blend the ingredients until smooth.
3. Heat oil in a frying pan at medium heat.
4. Add batter based on the size of your dumpling mould or of the desired size on the heated pan.
5. When bubbles form throughout the batter, cover the pan with a lid to continue cooking.
6. When batter is fully cooked, flip and cook for another minute.
7. Place pancake onto a dumpling mould or plate when fully cooked on both sides.
8. With dumpling mould:
   1. Place hot pancake onto the mould and add peanut butter onto half of the pancake, towards its centre.
   2. Fold the dumpling mould gently.
   3. Wait for 30 seconds to 1 minute before unfolding the mould.
9. Without dumpling mould:
   1. Add peanut butter onto half of the pancake, towards its centre.
   2. Gently fold the pancake.
   3. Press the edges of the pancake with a fork to create a dumpling-like shape.
   4. After the edges are moulded, hold the shape of the pancake for 30 seconds to 1 minute.
10. Repeat steps 4-8/9 for the next pancake.
11. 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