A thin, eggy crepe rolled around a sweet filling of crushed peanuts, sugar, and desiccated coconut, creating a beloved Bruneian street snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Whisk eggs, flour, water, condensed milk, and salt into a smooth, thin batter.
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2
Mix crushed peanuts, desiccated coconut, and sugar for the filling.
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3
Heat a lightly buttered flat pan over medium heat.
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4
Pour a thin layer of batter and cook until the surface sets, about 1-2 minutes. Do not flip.
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5
Spread filling across the cooked crepe, then roll tightly.
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6
Slice each roll diagonally into pieces and serve warm.
Did You Know?
Kueh Malaya is the quintessential Brunei night market treat — the sizzle of batter hitting the pan and sweet peanut aroma draw crowds at every pasar malam.
Chef's Notes
Equipment Tips
- flat frying pan
- mixing bowl
- spatula
Garnishing
condensed milk drizzle
Accompaniments
The Story Behind Kueh Malaya
Kueh Malaya, meaning "Malay cake," is a beloved street food that has been part of Brunei's night market scene for generations. Its simple preparation and affordable ingredients made it accessible to all levels of society, and it remains one of the most nostalgic treats for Bruneians abroad.
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