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Chinese Recipe : Sweet Red Bean Paste Pancakes

Ingredients:

Pastry:

  • 3 oz flour
  • 2 eggs
  • 1 ½ cups water
  • 1 egg white for sealing

Filling:

  • 1 ½ lbs sweet red bean paste

A few tbsp oil for shallow frying

Directions:

Pastry:

  1. Sift the flour into a mixing bowl.
  2. 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.
  3. 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.

Filling:

  1. Dive the sweet red bean paste into 12 equal portions of about 2 oz each.

To complete:

  1. 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.
  2. 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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Last Modified: 11/28/11.