RED BEAN PASTE PANCAKES
This recipe shows you how to create red bean pancakes. It makes delicious Chinese red bean pancakes that are crispy and flavorful. Must give it a go.
Recipes for real Chinese food, get started now! It’s time for the final installment in my series on red bean paste.
Except for one minor fault, the dish is excellent. My pancakes were really thick. A nice pancake should be thin and crispy, with a generous amount of red bean paste filling inside…
I think the recipe works perfectly, except for the fact that the fish is thick-skinned. In order to make my pancake batter lighter, I tweaked the original recipe somewhat.
Each serving of this recipe contains only 101 calories.
INGREDIENTS:
- 5 tablespoons of all-purpose flour
- 4 tablespoons of canned red bean paste
- 1 large egg
- 1/2 tablespoons of water
- 1 tablespoon of sesame seeds
- cooking oil
INSTRUCTIONS:
- Gather all the ingredients for the batter in a bowl, including the eggs, flour, and water.
- Make two equal portions of the batter.
- Use a paper towel to dry an 8-inch nonstick frying pan after smearing it with oil. When making a thin layer of pancake batter, tilt the pan and pour all except 1 teaspoon of it in one spot in the middle.
- Cook for about 2 minutes on a low heat, or until it forms a thin pancake but is not browned at all. Make sure you don’t flip the pancake. Do this by gently releasing the pancake’s corners and then lifting it onto a plate or other flat surface. It’s the same process for the second pancake.
- The central third of each pancake should have around 1 inch (2 cm) of red bean paste spread across it. To assemble, start by folding the near flap over the bean paste and the side flaps inwards. Smear the edges with a little of the remaining batter before sealing.
- Apply a thin layer of sesame seeds to the pancakes’ tops. Use the remaining batter to seal the bag.
- Using a wok or deep fryer, fry the pancakes until they are golden brown in color at 350°F (176°C).
- Drain the pancake on paper towels after removing it from the oil.
- Serve immediately by slicing each pancake into thin slices.