Recipe Ingredient
- Batter
- 50g plain flour
- 1 tbsp cornflour
- 1 tbsp custard powder
- 100-150ml water
- 1 egg, lightly beaten
- Filling
- 60g red bean paste, divided into 2 equal portions
Instructions
- Combine all batter ingredients in a mixing bowl. Mix with a hand whisk until well blended and is a thin runny consistency. Divide the batter into two equal portions.
- Lightly grease a flat non-stick pan with a little corn oil. Pour in one portion of the batter. Turn and tilt the pan to allow the batter to run evenly to the edge. This is to form a thin layer of pancake. Cook over a gentle low heat for 2 minutes or until the pancake is cooked. Do not allow the pancake to brown.
- Use a palette knife to loosen the edges then lift pancake onto a plate. Do the same for the other portion of the batter to make a second pancake.
- Spread one portion of red bean paste across the centre of each pancake. Fold the near end of the pancake over the filling. Tuck in both the sides. Smear a little beaten egg along the edge and fold the remaining flap over to seal the pancakes.
- Deep-fry the pancakes in hot oil until golden brown. Once they puff up, do not move them round to prevent them from bursting. Remove the pancakes with a perforated ladle and drain on several layers of kitchen paper.
- Cut the pancakes into serving slices.
