Red Bean Paste Pancakes recipe
information
If you are unable to find red bean paste, sweetened chestnut puree or mashed dates are possible substitutes.
ingredients
about 120 ml (8 tbsp) sweetened red bean paste
8 Thin Pancakes
30 - 45 ml (2 - 3 tbsp) vegetable oil
granulated or caster sugar, to serve
8 Thin Pancakes
30 - 45 ml (2 - 3 tbsp) vegetable oil
granulated or caster sugar, to serve
method
1. Spread about 15 ml (1 tbsp) of the red bean paste over about three-quarters of each pancake, then roll the pancake over three or four times.
2. Heat the oil in a preheated wok or frying pan and fry the pancake rolls until golden brown, turning once.
3. Cut each pancake roll into three or four pieces and sprinkle with sugar to serve.
2. Heat the oil in a preheated wok or frying pan and fry the pancake rolls until golden brown, turning once.
3. Cut each pancake roll into three or four pieces and sprinkle with sugar to serve.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
