Tuesday 2 July 2013

Red Bean Chinese Pancake by Karen Yee


3/4 cup flour
2 eggs
1 1/2 cup water
1/4 tsp salt
sesame seeds
1 tbsp corn starch mix with some water (for sealing the sides)
oil for frying
Ready made red bean paste (I bought from Sheng Siong. Also available at Phoon Huat)

Mix the flour, eggs, water and salt together and then make them into thin crepes using a non-stick pan.
Grease the pan lightly with some olive oil with a kitchen towel for each crepe (oil must only be wiped onto the pan just to lightly grease it). 
Slide crepe out once the batter has set. There is no need to flip. 
Prepare a sheet of baking paper (about A4 size), scoop about 1 1/2  to 2 tbsp of red bean paste on the middle of the baking sheet.
Fold over the other part of the baking sheet and press down to flatten the paste. Transfer the paste to the crepe. Fold up the 4 sides, seal the sides with some corn flour mixture (1 tbsp of corn starch mix with a little water).
Heat up a tablespoon of olive oil and pan fry the pancake till both sides are golden brown. Sprinkle some sesame seeds on it to garnish and serve hot. Below is a step by step guide to making this delicious snack/dessert.  

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