(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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Red Bean Paste Pancakes Recipe
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.
Ingredients
- 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
Instructions
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In a mixing bowl, blend the egg, flour, and water together to form the batter. Divide the batter into 2 equal portion.
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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.
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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.
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Loosen the edges and using a spatula, lift the pancake to a lightly oiled plate or a flat surface.
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Make the other pancake the same way.
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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.
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Smear sesame seeds on the surface of the pancakes. Seal with the leftover batter.
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Heat the wok or deep fryer (to 350 degree) and deep fry the pancakes until they turn golden in color.
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Remove the pancake from the oil and drain on paper towels.
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Cut each pancake into strips and serve immediately.
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The TriniGourmet
you’ve inspired me to pick up red bean paste :D
Amy
Yum! I love these for dessert or breakfast. :) Your pancakes look delicious!
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!
WokandSpoon
This looks like a lovely desert! What no more red bean recipes? :-(
Jun
i can see u’re a fan of red bean eh? ;) btw congrats to the winning shot! ur pics are enthralling– as always :)
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!
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
marriedtoadesi.com
Your pictures are looking fantastic as always. Nice eye candy!
Congrats on winning!
Kanchana
Nate 2.0
delightfully evil!
Kok
Rasa Malaysia,
How I wish I can grab a piece of that pancake and put it in my mouth… :P
fanny
wow it looks gorgeous
i cant wait to try it
love
– fanny
wmw
Yah la, I love these too! Good pick (you master the Ham chin paeng yet?)
The Cooking Ninja
oh la la …. yummy. Wish I could have a slice of it.
SteamyKitchen
Mom says I’m thick skinned too…
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.
babe_kl
ooo this is my fave chinese dessert! havent got the gut to try them at home :p
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…
pablopabla
Thick-skinned Red Bean Paste Pancake – translation : Red Bean Mooncake??? He! He!
Hilda
I’d better go get me some red bean paste so that I can start making all these yummy recipes of yours… =)
Suganya
Hey RM,
You have been tagged!
http://tastypalettes.blogspot.com/2007/07/meme-7-random-facts-about-me.html
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! (^_^)
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?
shahirah
You made red bean paste pancakes looks so sexy. im definitely using your red bean paste pancakes recipe next time i make this.
Begi
hello.i cn’t find red bean paste anywhere,where can i find it?
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.
Rasa Malaysia
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.
Ernest
Add LOTS of water. I didn’t count as I was fixing it, but more like 2-3 tablespoons than 1/2. Comes out much nicer then.
Ee-Ching
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.