Red Bean Pine Nut Pancake

Song Chee Wu Paeng

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Preparation info

  • Makes


    large pancake
    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Red bean paste 75 g
Cooking oil
Pine nuts 10, toasted


Plain (all-purpose) flour 60 g
Corn flour (cornstarch) 10 g
Custard powder 10 g
Egg 1, beaten
Water 150 ml


  • Combine batter ingredients and set aside.
  • Spread red bean paste into a square between 2 layers of plastic wrap.
  • Heat a wok and grease lightly with some oil. Pour batter into wok and tilt wok around so batter coats wok evenly. Cook over low-medium heat until partially set.
  • Holding red bean paste square in one hand, remove the top sheet of plastic wrap with the other hand. Flip red bean paste onto the centre of pancake in wok. Peel away the other piece of plastic wrap. Sprinkle pine nuts over.
  • Use a spatula to fold in the sides of pancake to cover red bean paste. Flip pancake over to fry other side until crisp. Increase heat if necessary.
  • Remove from heat. Cut pancake into 2 rectangular halves then cut into bite-sized pieces.