Beat the eggs and mix with the water. Gradually stir into the flour to blend into a smooth batter. Filter through a fine sieve or a piece of linen cloth.
Heat the frying pan and use a piece of muslin to grease it. Pour in ¼ cup batter and swirl round to cover the entire pan. Fry over low heat until set. Loosen the edge to remove the pancake on to a greased table.
Dive the sweet red bean paste into 12 equal portions of about 2 oz each.
Place one portion of the filling in the centre of each pancake. Press lightly into a 2”x 3” rectangle. Fold in the four sides of the pancake and seal with the egg white to resemble and envelope.
Slide into a heated wok to shallow fry with the oil until golden brown. Remove and drain on a piece of kitchen paper. Cut into 6 pieces and arrange on to a platter. Serve hot.
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