Red Bean Pancake: The Best Saturday Morning Treat
It's flaky, crunchy crust but chewy soft center that is filled with oozing red bean paste is truly a treat that is served only on Saturday mornings for Asian children.
Ingredients
Ingredients:
- 1.5 C Flour
- 1 Tsp Oil (More for flattening and to prevent dough from sticking)
- ½ C Water
- 9 Tbsp Red Bean Paste (Store bought works really well for this recipe)
Instructions
Procedure:
- Mix Flour, Oil and Water together into a shaggy ball, then knead into a smooth and supple dough. Cut into quarters
- Oil a cutting board and shape the dough into a ball on the oiled cutting board to coat it in oil. Use your hand to flatten it into a desired size circle. Although don’t make it too thick or too thin, as you don’t want it to leak with Red Bean Paste in the next step. The flatten dough should be as thick as a tortilla or a little bit thicker.
- Spread about 1.5-2.5 Tbsp of Red Bean Paste (you can always add more but add to your desire) on the flatten dough, roll it lengthwise to make a long log, pinch the seams together, then stretch it to make it little longer. Spiral it together to make a pinwheel shape, and flatten a little bit. Just don't flatten it too much or the red bean paste will burst from the pancake. Alternatively, add red bean paste in the middle of the dough and wrap the dough around it. Flatten the pancake. The second method is the more traditional method.
- On an oiled medium high heat pan, sear for about 3-5 minutes on both sides until golden brown and crispy.
Video
Notes
This recipe makes four pancakes in total. you can store them by individually freezing them before putting them together in a container. Let them defrost a little before panfrying them if they are frozen.
You can add as much red bean paste as you like. I usually add a lot, but I toned this recipe down a little.
You don't have to spread the red bean paste and then roll it up to make a pinwheel shape, if it is really difficult. Such a method is reserved for pros as the pancakes are prone to leaking the rich red bean paste. You can always add red bean paste in the center and then wrap it up with the dough to flatten.