Oriental Style Red Bean Paste Pancake

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These special pancakes are often served after a 10-course Chinese Dinner during a gathering in the Restaurant. The differences between this Chinese pancake and western breakfast pancake is that the contents of the batter is different and the thickness of it. The Chinese pancake is much thinner more like crepe, whereas the Western breakfast pancake is thick and fluffy. The method of cooking is different too…the Chinese pancake is cooked with more oil in a skillet/frying pan and pan-fried; while  the Western breakfast pancake is just cook on a lightly oiled hot plate or fry pan and grilled. But the end result he Chinese pancakes are tastier than the Western ones.

I like them both. The Chinese pancakes are serve as a dessert and also savory snack. It is often stuffed with some bean paste/fruits or savory stuffing like meat and vegetable curried stuffing. 




3 cup all-purpose flour

1½ tablespoons salt

1½ cups water

1½ cup melted butter/canola/vegetable/corn oil

2 cups Red Bean Paste (I use the ready-made canned ones – especially the one from Japanese. It is available from any Asian Stores or Japanese Stores)

Some amount of canola/vegetable/corn oil for pan-frying



In a small mixing jar with water and salt, stir to mix until salt dissolved.

In a large mixing bowl, add all-purpose flour and gradually add the salted water. Mix the flour with your hand to form a dough, knead until smooth. By this time, the texture of the dough is not gooey and sticky. Oil your hands with some oil and with your finger pinch some dough and with your palm and roll into a balls. Oil some oil on a stainless steel bowl to prevent the dough balls from sticking to the bowl. Do oil the ball as you put one on top of each other. By the time all the dough being form into ball, the balls will be totally immerse in oil. Leave to stand overnight.

Take one of the dough ball, flatten the dough into a deep disc and add one tablespoon ball of red bean paste in the center and wrap the excess dough all around the red bean paste ball. Seal tightly and with your palm and round again into a ball. Place on a oiled surface and flatten it out with your back of the palm until push out the dough until the size of your preference. It should look like a pizza. Continue using the same procedure until all the ingredients are done.

Meanwhile, heat a large skillet or grilling pan over medium heat and grease with a light thin layer of oil. Place the red bean dough disc on the skillet/grilling pan and pan-fried on each side until golden brown. Transfer to a chopping board and cut into sizes. Serve hot or warm.



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