Fried red bean pancakes

Fried red bean pancakes

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Typical of the snack foods of Beijing, where the harsh winters call for hefty fare, we find these are perfect with a cup of tea for breakfast. Red beans (hong dou) are an important food source in China, and mainly used in sweet guises, as here. The beans are thought to be native to an area near the foot of the Himalayas.

Ingredients

Quantity Ingredient
1 egg
1 1/2 tablespoons vegetable oil, plus extra for cooking
150g plain flour, plus 2½ tablespoons extra
360g Red bean paste

Method

  1. Whisk the egg and oil with 300 ml water in a bowl. Add the flour and whisk until smooth, adding a little extra water if the mixture is too thick — the batter should have a pouring consistency.
  2. Brush a 20 cm non-stick frying pan with oil, then heat over a medium heat. Working quickly, add about 60 ml of batter to the pan, swirling the pan to thinly coat the base, and pouring any excess batter back into the bowl. Cook for about 3 minutes, or until the top surface is dry, then remove to a plate. Repeat the process with the remaining batter to make six pancakes.
  3. Combine the extra 2½ tablespoons of flour in a small bowl with 60 ml water, or enough to form a thick paste. Place one pancake on the work surface, uncooked side up, and smear a little of the flour paste around the edge of the pancake. Place 2 tablespoons of red bean paste in the middle of the pancake, then spread it out to form a 12 x 8 cm rectangle. Fold the ends over the filling, then fold the sides over and press lightly to seal — do not fold too tightly or the pancakes may crack slightly. Repeat with the remaining pancakes and filling, folding them one at a time.
  4. Add enough oil to cover the base of the frying pan, then return to a medium heat. Add two of the folded pancakes to the pan and cook, turning once, for 5–6 minutes, or until golden brown. Remove and drain on paper towel. Repeat with the remaining pancakes. Cut each pancake widthwise into three pieces and serve warm or at room temperature.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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