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Red Bean Paste Pancakes Recipe

Red Bean Paste Pancake
Red Bean Paste Pancake pictures (1 of 4)

(Chinese recipes, prepare authentic Chinese food now!)

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.

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26 COMMENTS... read them below or add one

  1. tigerfish

    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!

  2. Jun

    i can see u’re a fan of red bean eh? ;) btw congrats to the winning shot! ur pics are enthralling– as always :)

  3. Lydia

    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!

  4. The Expedited Writer

    “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

  5. Rasa Malaysia

    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.

  6. sim

    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…

  7. Chubbypanda

    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! (^_^)

  8. zlamushka

    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?

  9. Kura

    Something must be off with this recipe. Several tries and it’s just a big mess that is nothing like it should be. Following the recipe exactly resulted into a ball of pasty dough, and that’s after cooking. I had so looked forward to making these too.

    • What do you mean by pasty dough? It’s not easy to make this recipe and yes it will be messy because of the red bean paste. You should be able to use the flour mixture to make the pancake. Add water if it’s too thick.

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