Whenever I attend a Chinese banquet dinner, the final course is always a flaky crepe filled with red bean paste that is sweet and flaky, called red bean pancake (锅饼/woh bang).
There are different ways to make red bean paste pancakes. The first method involves making a simple dough, rolling it flat, and wrapping the red bean filling inside. The second method requires making a pancake batter to make a regular pancake, then wrapping the filling and frying it again.
Although the first two methods of making red bean pancakes are relatively simple, the third approach is the most commonly used in Chinese restaurants in Malaysia. This method involves creating a flaky Chinese pastry that perfectly encases the filling and deep-fries it. While it may take longer, the result is worth it. By following this recipe, you will achieve the desired outcome that you would expect from a Chinese restaurant.
Here are the step-by-step instructions on how to make this red bean paste pancake.
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Recipe: (Make 7 portions)
(Please download the recipe and read the full details at tasteasianfood.com/red-bean-p... )
Ingredients:
Oil dough:
125g all-purpose flour
60g shortening
Water dough:
240g all-purpose flour
20g icing sugar
30g custard powder
45g butter
150ml water
Filling:
280g Red bean paste
Method
Oil dough
- Combine the shortening and the flour to form the oil dough. Divide to small portions, about 24g each.
Water dough
- Combine the all-purpose flour with custard powder, icing sugar, and butter.
- Add water to form a shiny, stretchy dough that no longer sticks to the bowl.
- Knead the dough until it becomes stretchable. After that, divide the water dough into small portions, about 60g each.
Red bean filling:
- Roll 40g of red bean paste into a 14cm x 8cm rectangle on a plastic sheet. Repeat this step for the rest of the fillings.
- Once done, put the fillings into the refrigerator.
Encase the filling:
- Roll 40g of red bean paste into a 14cm x 8cm rectangle on a plastic sheet. Repeat this step for the rest of the fillings. Use your palm to press down the water dough, ensuring the sides are thinner than the center.
- Then, place the oil dough on top of the water dough and wrap it up. Next, roll out the dough to form a rectangle, then roll it up like a Swiss roll.
- Roll out the dough again, then roll it up like a Swiss roll. After that, put the roll-up dough upright, press it down, and do the final rolling to make it a large rectangle.
- Roll it out to be paper thin, place the filling on one side, and fold the other side over to cover it.
- Press and seal all sides securely, then discard the excess pastry. (Please refer to the video for a visual demonstration of the process.)
Deep-fry the pancake
- Deep-fry the pancake until it turns golden brown.
- Remove it from the wok and transfer it to a paper towel to absorb excess oil.
- Allow it to cool for roughly a minute until it is manageable, then cut it into large pieces.
#RedBeanPastePancake #鍋餅
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