Ingredients

  • Serves 4 people
  • 200 g plain flour

  • 20 g corn starch

  • 4 tsp milk powder 

  • 480 g red bean paste (replace red bean with either lotus paste or yam paste)

  • 2 eggs

  • 2 tbsp brown sugar 

  • 1⁄8 tsp salt

  • 300 ml water

  • 4 tbsp vegetable oil

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Recipe Courtesy of
Asian Food Network

Chinese Red Bean Pancakes

Picture this -crispy, golden crepe enveloping a sheet of warm, velvety red bean paste. It is the perfect dessert, originating from China, and a must-have item in any authentic Chinese restaurant. It is made from the simplest of ingredients–some flour, sesame oil, and red bean paste (homemade or canned works) –and unlike many desserts, takes no time to prepare. For some colour and added sweetness, dust icing sugar on the pancakes!
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 3 steps
  • 8 Ingredients
  • Easy
  • 3 steps
  • 8 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Make batter

    • In a mixing bowl, add flour, corn starch, milk powder, 2 tbsp brown sugar and 1/8 tsp salt. Mix well.
    • Slowly stir in 300 ml water, then crack and stir in 2 eggs.
    • Set aside.


  2. Cook & fill pancakes

    • In a non-stick pan on low heat, brush on a thin layer of oil. 
    • When hot, pour in 1 ladle of batter and swirl to form a thin crepe. 
    • Cook for 1 minute (or until dry), taking care not to overcook the crepe. 
    • Remove, set aside and repeat for remaining batter.
    • Lay out one crepe on a flat surface, then spoon 80 g red bean paste in the center in a rough rectangular shape. 
    • Fold in the sides,then fold the bottom up, and layer the top over, like an envelope.

    | When ladling batter into the hot pan, ensure that the batter is not too thick –ideally the batter should be slightly translucent

    Cook & fill pancakes


  3. Fry pancakes

    • In a separate pan on medium-high heat, heat 4 tbsp vegetable oil. 
    • When hot, shallow-fry pancakes 2 at a time, until golden brown. 
    • Drain excess oil on paper towels.
    Fry pancakes


Plate and Serve!

| Pairs well with hot Chinese tea for an afternoon snack

Plate and Serve!

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Ingredients
  • Serves 4 people
  • 200 g plain flour

  • 20 g corn starch

  • 4 tsp milk powder 

  • 480 g red bean paste (replace red bean with either lotus paste or yam paste)

  • 2 eggs

  • 2 tbsp brown sugar 

  • 1⁄8 tsp salt

  • 300 ml water

  • 4 tbsp vegetable oil

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