Recipe: Red Bean Paste Pancakes (豆沙锅饼)
(Adapted from Yan Kit’s Classic Chinese Cookbook)
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
- 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.