Red bean pancake

Red bean pancake

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Soak 150 g of dried red beans in water overnight. The next day, boil the drained red beans in plenty of water for about 30 minutes until completely soft. Drain and rub through a bamboo sieve placed over a bowl of water. Pour offŠ the water in the bowl and place the red bean purée in a saucepan with 140Žg of sugar. Stir over low heat until completely dry. Gradually stir in 3 tablespoons of corn oil over the low heat until a thick shiny paste is formed. Set aside to cool.
  2. The pancake batter is made by beating together 150 g of plain flour, 2 tablespoons of custard powder, 1 tablespoon cornflour and 2 eggs. Add ”Ž2/3 to 1 cupful of water to the mixture to make a smooth thin batter. Pour a small ladle of batter into a frying pan over medium heat to make as thin a pancake as possible and cook until set only on one side. Take the pancake out of the pan, spread a spoonful of red bean paste on one half of the pancake and fold over, sealing the edge of the pancake with a cornflour slurry. Fry both sides of the filled pancake in a hot pan until golden and cut into fingers to serve.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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