Red bean pancake

I initially planned to bake muffins but realised that my baking powder had expired.

So, I changed it to a red bean pancake since I had some homemade red bean paste on hand.

Findings: The batter was rather thick so I diluted it with a little water to make it more flowy.  The texture is a little like crepes.  I should have brush the coating thicker so that the sesame seed can adhere well.

Overall, the texture is soft and goes well with the red bean.   Thanks A.

Source

What you need:

120g plain flour, sifted

200ml milk

1 large egg

1 tsp sugar

1 tbsp cooking oil

250g red bean paste

Coating:

1 tbsp plain flour

1 tbsp rice flour

3 tbsp water

White sesame seeds

Method:

Whisk egg, sugar, milk and oil until combined.

Add plain flour and mix well.

Sieve and let the batter rest for 30 mins. 

Divide the red bean paste into 50g each.

Put it into a plastic bag and roll it into a rectangle 3.5X2”.  Set aside.

Grease the frying with a little oil.  

Pour about 1.5 ladles of batter into the hot pan.  Swirl round so that the batter is evenly coated onto the pan.  

Cook for about 1 min.  Remove.

Place the red bean in the centre of the pancake.  Fold to encase the red bean.  Brush with the coating batter to seal the edges well.

Brush the coating batter onto the smooth side of the pancake and dip it into the sesames.  

Add 2 tbsp of oil in the frying pan and pan-fry the sesame seeds side until golden.  Turn over and continue to cook for 1 – 2 mins.

Remove and cut the pancake either into 2 or 3 portions.

Serve hot. 

Enjoy!