Chinese-Inspired Red Bean Pancakes

In a bowl, place the flour and add the hot water in the center. Stir to mix the water with the flour (using chopsticks is easier). Then add the cold water and continue stirring. Add the oil and knead with hands until it forms a smooth ball. Cover and let rest for 20 minutes.

In a saucepan over high heat, put the sugar and water, bring to a boil while stirring. When the sugar becomes syrupy (before caramel stage), add the rinsed and drained red beans. Stir and mash simultaneously with a potato masher or fork. Continue to coat and mash the beans with the syrup for 5-6 minutes. Blend thoroughly to get a thick puree (add a little water during blending if not smooth enough).

Divide the dough into 5 parts. Oil your work surface and roll out the dough thinly. Spread the red bean paste on it, then roll it up. Form the roll into a spiral and gently flatten it to about 0.5mm thick with a rolling pin (on the oiled surface). Cook in an oiled pan until both sides are golden brown.

This recipe is quick and inspired by Chinese cuisine, perfect for an afternoon snack.