REDBEAN PANCAKE RECIPES

Steps:

• DIRECTIONS
• Mix plain flour, rice flour, egg white, pinch of salt and water in a mixing bowl until it forms a smooth, thin batter.
• 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.
• 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.
• 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.
• 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.
• Cut red bean pancake into smaller rectangles or squares. Let red bean pancake cool before serving.

Steps:

• To make the paste: Sort through the beans, discarding any stones. Soak overnight to shorten the cooking time. Drain, add fresh water to cover and cook for 30 to 45 minutes or until soft.

  Drain, then puree in a food processor, adding the salt and syrup or sugar. Heat a skillet and saute the puree for a few minutes, allowing most of the liquid to evaporate. Add the orange zest and vanilla, then refrigerate.

  To make the pancakes: Allow the prepared red-bean paste to reach room temperature.

  Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the beaten egg and vanilla, gradually working more of the flour into the egg while adding water. Whisk the batter until smooth and leave to rest for 30 minutes.

  In a frying pan, heat a teaspoon of oil, then ladle in enough batter to thinly coat the pan. Turn down the flame a little. Once the mix begins to solidify, spoon a 4cm strip of red bean paste on to the pancake. Then flip two sides of the pancake over the paste to make a rectangular shape and flip over the remaining two sides, forming an envelope to enclose the paste. Use a little more batter to seal the envelope. Flip the pancake, adding a little more oil, and fry until golden brown.

  Traditionally, the pancake is now removed from the pan and deep-fried, but if you're in a hurry, fry it only once, sprinkle with toasted sesame seeds and eat up while it's hot and sticky.