Crispy Red Bean Pancake
DIY: $0.472 per pancake (1 serving)Dine out: ~$7 for 1 big pancake (2 servings)
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 g plain flour
- 50 g rice flour
- 200 ml water
- 1 small egg white
- salt
- 200 g red bean paste
Instructions
- 1
Mix plain flour, rice flour, egg white, pinch of salt and water in a mixing bowl until it forms a smooth, thin batter.
- 2
Heat frypan over medium-low fire and grease with butter or oil. Ladle 1/5 of the batter into pan and swirl it around quickly to form a thin crepe
- 3
Cook crepe till underside is dry then flip crepe over. Cook the other side till dry and remove. Repeat for the rest of the batter.
- 4
Spread some red bean paste (about 40g or more if you prefer) onto each crepe in a thin rectangular shape and fold the sides in. Seal crepe with egg white or fresh batter if needed.
- 5
Deep fry red bean pancakes in a deeper pan. Press pancake down or baste with hot oil during deep frying process to ensure even browning. Remove pancake when browned.
- 6
Cut red bean pancake into smaller rectangles or squares. Let red bean pancake cool before serving.