A thin, eggy crepe rolled around a sweet filling of crushed peanuts, sugar, and desiccated coconut, creating a beloved Bruneian street snack.
Ingredients
3 eggs
150g all-purpose flour
200ml water
2 tbsp condensed milk
Pinch of salt
Butter for frying
150g roasted peanuts, crushed
100g desiccated coconut
80g sugar
1 tsp vanilla extract
Instructions
1Whisk eggs, flour, water, condensed milk, and salt into a smooth, thin batter.
2Mix crushed peanuts, desiccated coconut, and sugar for the filling.
3Heat a lightly buttered flat pan over medium heat.
4Pour a thin layer of batter and cook until the surface sets, about 1-2 minutes. Do not flip.
5Spread filling across the cooked crepe, then roll tightly.
6Slice 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.