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This is the last of my red bean paste recipes.
Truth be told, I didn’t really have a recipe of my own so I referred to my Chinese cookbook “Yan Kit’s Classic Chinese Cookbook.”
The recipe is pretty good, except one flaw. If you look at my pictures, you will notice that my pancakes were thick, really thick. A good pancake should be thin and comes with crispy skin, with ample filling of red bean paste…
Other than being thick-skinned, I think the recipe works just fine. I adapted the original recipe slightly so that the pancake batter is lighter.
How Many Calories per Serving?
This recipe is only 101 calories per serving.
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Red Bean Paste Pancakes
Red bean paste pancakes recipe (豆沙锅饼). Learn how to make red bean pancakes with this easy recipe. Makes crispy and tasty Chinese red bean pancakes. Must try.
- 1 large egg lightly beaten
- 5 tablespoons all-purpose flour
- 1/2 tablespoons water
- 4 tablespoons canned red bean paste
- 1 tablespoon sesame seeds
- cooking oil for deep frying
In a mixing bowl, blend the egg, flour, and water together to form the batter. Divide the batter into 2 equal portion.
Put a smear of oil on an 8-inch flat, non-stick frying pan and wipe all over with a paper towel. Pour all but 1 teaspoon of one portion of the batter into the frying pan and tilt it to let the mixture run evenly to the edges, forming a thin layer.
Cook over low heat for about 2 minutes, or until it becomes a thin pancake but without any brown spots. Do not turn the pancake over.
Loosen the edges and, using a spatula, lift the pancake to a lightly oiled plate or a flat surface.
Make the other pancake the same way.
Spread 2 tablespoons of the red bean paste across the middle third of each pancake, leaving about 1 inch (2 cm) at either end. Fold the near flap over the bean paste and the side flaps inwards, and then the far flap over towards the center. Seal with a little of the leftover batter smeared on the edges.
Smear sesame seeds on the surface of the pancakes. Seal with the leftover batter.
Heat the wok or deep fryer to 350°F (176°C) and deep fry the pancakes until they turn golden in color.
9Remove the pancake from the oil and drain on paper towels.
10Cut each pancake into strips and serve immediately.
I think 1/2 tablespoon of water is definitely not enough..the batter just ends up with a big blob ..can’t pour out into the pan. Sure its 1/2 tablespoon of water? I end up using about 1/2 a cup of water.