Crispy Red Bean Pancake
Ingredients
Red bean paste
- 400g can of red beans
- 2 tablespoons sugar
- 1 tablespoon oil
- Pinch of salt
Dough
- 2 cups flour (250g)
- 1/2 teaspoon salt
- 150ml warm water
- 1 tablespoon oil
Preparation
Place all the red bean paste ingredients into a food processor and blend until smooth paste.
Cook the red bean paste over low heat until the liquid is evaporated. Remove from heat and set aside.
Mix together all the dough ingredients and knead until soft dough forms. Cut the dough into two portions and cover the remaining dough to prevent drying.
Roll the dough into a long log, then roll it out into a thin rectangle wrapper.
Spread the red bean paste evenly on the wrapper, avoiding the edges. Fold the wrapper into a rectangle and seal the edges.
Generously sprinkle with sesame seeds and use a rolling pin to press them so they stick to the wrapper.
Heat 2 tablespoons of oil in a frying pan. Pan fry both sides of the pancake until golden brown.
Remove from heat and cut into bite-sized pieces.
