Chinese Red Bean Pancakes

Picture this -crispy, golden crepe enveloping a sheet of warm, velvety red bean paste. It is the perfect dessert, originating from China, and a must-have item in any authentic Chinese restaurant. It is made from the simplest of ingredients–some flour, sesame oil, and red bean paste (homemade or canned works) –and unlike many desserts, takes no time to prepare. For some colour and added sweetness, dust icing sugar on the pancakes!

Vegetarian

No Alcohol

No Milk

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: min

Steps: 3 steps
8 Ingredients

Difficulty: Easy
Steps: 3 steps
8 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: min

Instructions

1. Make batter

In a mixing bowl, add flour, corn starch, milk powder, 2 tbsp brown sugar and 1/8 tsp salt. Mix well.
Slowly stir in 300 ml water, then crack and stir in 2 eggs.
Set aside.

2. Cook & fill pancakes

In a non-stick pan on low heat, brush on a thin layer of oil.
When hot, pour in 1 ladle of batter and swirl to form a thin crepe.
Cook for 1 minute (or until dry), taking care not to overcook the crepe.
Remove, set aside and repeat for remaining batter.
Lay out one crepe on a flat surface, then spoon 80 g red bean paste in the center in a rough rectangular shape.
Fold in the sides,then fold the bottom up, and layer the top over, like an envelope.

| When ladling batter into the hot pan, ensure that the batter is not too thick –ideally the batter should be slightly translucent

3. Fry pancakes

In a separate pan on medium-high heat, heat 4 tbsp vegetable oil.
When hot, shallow-fry pancakes 2 at a time, until golden brown.
Drain excess oil on paper towels.

Plate and Serve!

| Pairs well with hot Chinese tea for an afternoon snack