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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.
(Adapted from Yan Kit’s Classic Chinese Cookbook)
Ingredients:
1 large egg, lightly beaten
5 tablespoons all purpose-flour5
1/2 tablespoons water
4 tablespoons canned red bean paste
1 tablespoon sesame seeds
Cooking oil for deep frying
Method:
- 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 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 degree) and deep fry the pancakes until they turn golden in color.
- Remove the pancake from the oil and drain on paper towels.
- Cut each pancake into strips and serve immediately.
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{ 24 comments… read them below or add one }
you’ve inspired me to pick up red bean paste :D
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Yum! I love these for dessert or breakfast. :) Your pancakes look delicious!
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My impression of red bean pancakes not like this leh! Ya, maybe coz your pancake is very thick. And the texture is more crepe-like. Your pancake looks more like -Mi Chiam Kueh (hokkien)- pancake of those with peanut fillings, or even closer to those Japanese red bean 炭烧饼!
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This looks like a lovely desert! What no more red bean recipes? :-(
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i can see u’re a fan of red bean eh? ;) btw congrats to the winning shot! ur pics are enthralling– as always :)
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Now I have a reason to pick up some red bean paste! I looked all through my pantry, but couldn’t find any. Imagine that!
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“After cracking the crabs for their sweet flesh in all its peppery glory, dessert does not disappoint either with a crunchy, melt in your mouth red bean paste pancakes!”
If i were to write a review for the Rasa Malaysia Restaurant :D
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Your pictures are looking fantastic as always. Nice eye candy!
Congrats on winning!
Kanchana
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delightfully evil!
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Rasa Malaysia,
How I wish I can grab a piece of that pancake and put it in my mouth… :P
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wow it looks gorgeous
i cant wait to try it
love
- fanny
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Yah la, I love these too! Good pick (you master the Ham chin paeng yet?)
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oh la la …. yummy. Wish I could have a slice of it.
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Mom says I’m thick skinned too…
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Trini Gourmet - yes, you should, you can do so many things with it. :)
Amy - yes, better than the usual pancakes…hehe.
Tiga - correct, my pancakes are too thicked…the original recipe is no good that’s why it was thick-skinned. LOL. I improvished the recipe a bit now so hopefully it will be thin-skinned.
Wok and Spoon - yes, no more red bean paste dessert…LOL. I am OD on them now.
Jun - yes, I love red beans…thanks for your sweet note.
Lydia - hehe, time to pile up on these sweet red bean paste. ;)
The Expedited Writer - I love your review already…now where is Rasa Malaysia restaurant? ;P
Kanchana - thanks for your note. :)
Nate 2.0 - except that it was too thick-skinned. LOL.
Kok - LOL…you almost can. :P
Fanny - :)
WMW - I don’t know how to make ham chim peang. :(
Cooking Ninja - yeah, you and Kok can each have a slice.
Steamy - well, I am too, so that makes use two.
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ooo this is my fave chinese dessert! havent got the gut to try them at home :p
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I’m glad I found this blog. I am so in luv with it..especially the recipes section. Ofcoz, all the luvs to the blogger too! Nice photos too!
Drop me an email if you ever in NY. I definitely would like to buy u a dinner/lunch…
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Thick-skinned Red Bean Paste Pancake - translation : Red Bean Mooncake??? He! He!
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I’d better go get me some red bean paste so that I can start making all these yummy recipes of yours… =)
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Hey RM,
You have been tagged!
http://tastypalettes.blogspot.com/2007/07/meme-7-random-facts-about-me.html
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I love red bean snacks. When I was little, my mom would give me red bean paste as a treat. Probably why I’m so big now…
I got a new lens for my XTi! (^_^)
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Your pictures are so gorgeous, i am speechless. Red bean paste… I havent had it ever since I returned from China (almost 3 years ago)… Do you hapen to have a recipe for home-made red bean paste?
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You made red bean paste pancakes looks so sexy. im definitely using your red bean paste pancakes recipe next time i make this.
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