• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Ingredient

  • 125g plain flour
  • 45g glutinous rice flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp castor sugar
  • 2 eggs
  • 280ml water
  • Enough oil for deep-frying
  • Filling:
  • 150g red beans, boiled till soft then liquidised
  • 150g castor sugar
  • 75 - 100ml oil


  1. For the filling, put liquidised red bean puree into a nonstick pan. Add sugar and stir continuously, adding the oil gradually. Cook till the mixture becomes a paste. Dish out and set aside to cool completely. Divide tau sar filling into two equal portions. Flatten out on a sheet of plastic and refrigerate.
  2. For the batter, place sifted ingredients into a mixing bowl. Add in sugar and eggs. Stir in water gradually and mix well till smooth. Strain the batter.
  3. Heat a non-stick pan and brush lightly with oil. Pour in some batter, swirl the pan to form a thin pancake and cook till dry. Remove pancake on to a plate. Put one portion of red bean paste on to the pancake, then fold into half. Seal the edge with the batter.
  4. Heat oil in a kuali. Deep-fry the pancake on medium heat till golden brown. Dish out and drain.
  5. Cut into slices and serve hot.

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