Red Bean Paste Pancake 豆沙窩餅

A classic Cantonese dessert featuring a thin, crispy pancake wrapped around a sweet red bean paste filling, pan-fried to golden perfection.

Nutrition (per serving)

Ingredients

• 150g All-purpose flour
• 200ml Water
• 20g Granulated sugar
• 1unit Egg
• 250g Sweet red bean paste
• 50ml Vegetable oil for frying

Steps

1. In a large bowl, whisk together flour, water, sugar, and egg until smooth. Let the batter rest for 15 minutes.
2. Divide the sweet red bean paste into 8 equal portions. Flatten each portion into a disc, about 5 cm in diameter.
3. Heat a large non-stick pan over medium heat and add a small amount of vegetable oil.
4. Pour a thin layer of batter into the hot pan to form a small pancake.
5. Immediately place one red bean paste disc onto the center of the cooking pancake.
6. Once the edges of the pancake begin to set, carefully fold the pancake over the red bean paste to create a half-moon shape, pressing the edges to seal.
7. Continue to pan-fry until both sides are golden brown and crispy.
8. Remove from pan and repeat with the remaining batter and red bean paste. Serve warm.

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