Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Chinese Recipe : Sweet Red Bean Paste Pancakes



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


  • 1 ½ lbs sweet red bean paste

A few tbsp oil for shallow frying



  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.


  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.

There are no comments yet

Do you like this recipe? Have you put your own twist to it? Please do share.

? ?

Powered by TalkBack

Chinese Desserts Recipes

Chinese Appetizers Recipes

Pork Egg Rolls recipe , Chinese Potstickers, Red Bean Soup, Mandarin Pancakes recipe , Chinese Sponge Cake, Water Chestnut Pudding recipe , Deep-Fried Lotus Balls, Glazed Sweet Potatoes, Crab Rangoon recipe , Walnut Sweet, Snow Fungi Sweet Soup recipe , Hoisin Beef and Scallion Rolls



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.