Red Bean Paste Pancake

This whole month I've been learning Asian sweets. Before this month, i was not really fond of Asian Sweets cause when i think of desserts, i would think of french pastries like chocolate cakes, eclairs, tarts, cream puff and such. But this module totally changed my conception of Asian desserts. They are much simpilier to make and taste equally delicious. For my exam, I decided to go with Chinese theme. I chose 1 of my favourite desserts which is Red Bean Paste Pancake! I don't really like Red Beans, however, after trying out the Red Bean Pancake at Crystal Jade, it changed my mind!

The pancake was very thin and the skin was cripsy yet the inside was chewy with just the right amount of red bean paste inside. Here's the Red Bean Paste Pancake recipe I used.

Ingredients

125 gm Plain Flour

Pinch of Salt

Dash of Vanilla Essence

1 no. Egg, lightly benten

70 gm Water

150 gm Azuki Red beans (mashed)

Method of Preparation

1. In a mixing bowl, combine flour and salt.
2. Mix in V. essence and egg.
3. Slowly add in water till batter flows down smoothly from spoon.
4. Wipe frying pan with oil with paper towel.
5. Over low heat, pour a tablespoon of batter, tilt pan to let batter run evenly, forming a thin layer.
6. Cook till batter becomes a crepe. MAKE SURE THERE IS NO BROWN SPOTS.
7. Spread 2 tablespoons of red bean paste across the middle third of each pancake.
8. Fold the top flap over the paste and side flaps inwards followed by the bottom flap, forming an envelop.
9. Seal with a litt batter.
10. Heat oil in wok and deep fry pancakes.
11. Remove pancake from oil and drain on paper towels/
12. Cut into strips and serve immediately!

This is my 1st attempt of frying the pancake. I did the red bean paste myself and it tasted horrible! It was very bland and had hardly any red bean taste. So i suggest buying the canned azuki beans instead. Taste fantastic!