Description
This delicious Chinese Red Bean Pancake 薄餅 recipe is perfect for satisfying your sweet cravings with a soft, warm pancake filled with smooth and sweet red bean paste. The addition of coconut flakes and sesame seeds brings a delightful texture and nutty flavor, making it a perfect treat for dessert or snack time.
Ingredients
Scale
Batter
- 1 cup all-purpose flour
- 3/4 cup warm water
- 1 pinch salt
Filling
- 1 cup red bean paste (smooth and sweetened)
- 2 tablespoons sugar (adjust to taste)
- 1/4 cup coconut flakes (for added sweetness)
- 1 tablespoon sesame seeds (for a nutty flavor)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together all-purpose flour, a pinch of salt, and warm water until you achieve a smooth batter without lumps.
- Heat the Skillet: Preheat a non-stick skillet over medium heat and lightly grease it with a small amount of oil to prevent sticking.
- Cook the Pancake Base: Pour a ladleful of the batter into the skillet, spreading it evenly into a round shape about 6-8 inches in diameter for uniform thickness.
- Add the Filling: When the bottom side of the pancake starts to set and shows bubbles or firm edges (after about 1-2 minutes), spoon a generous amount of the red bean paste mixed with sugar and coconut flakes onto one half of the pancake.
- Fold and Cook: Fold the pancake over the filling to create a half-moon shape, sprinkle sesame seeds on top, and continue cooking for another 2-3 minutes or until the pancake turns golden brown and the filling is heated through.
- Serve: Remove the pancake from the skillet and let it cool slightly before serving to enjoy the warm, sweet, and fragrant treat.
Notes
- Adjust sugar quantity according to your desired sweetness.
- Ensure the skillet is properly greased to prevent sticking and achieve a nice golden crust.
- You can use canned or homemade sweetened red bean paste.
- For a crispier texture, cook slightly longer at lower heat after flipping.
- Serve warm for best taste and texture.
