Cheong Liew, Elizabeth Ho

Red bean paste pancakes

Preparation info
    • Difficulty

      Easy

Appears in
My Food
My Food

By Cheong Liew and Elizabeth Ho

Published 1995

  • About

Simple to prepare, using a hot water dough to wrap the thin layer of red bean paste, this can be either a dessert or snack. The paste is supposed to be rejuvenating—clarifying the complexion and rounding off an excellent meal all in one go!

Ingredients

  • 300 ml water
  • 300 g plain flour
  • 7 tablespoon

Method

Bring the water to the boil and, in a bowl, add to the flour to make a bread dough. Add the lard just before a smooth dough has formed. Follow method for Chinese Shortcake (page 66), replacing lotus seed paste with red bean paste, but flatten until dough is 1 cm thick.

Pan fry for approximately 3 minutes on each side or until golden brown and crispy.