Cover the beans with cold water to l inch above the beans and soak overnight. Cook the beans in the soaking water for about 2-1/2 hours, until the beans are very soft, virtually falling apart. Cool the beans. Pour off some of the water. Press the beans and remaining water through a food mill with a medium sieve. (May also use a ricer.) Discard the skins. Heat the vegetable oil in a wok or saute pan (ideally teflon-lined). Add the sugar and stir until dissolved. Add all of the red bean puree to the oil and sugar mixture, Stir constantly until all of the water is evaporated, leaving a thick paste. Cool the sweet red bean paste. Put it in a refrigerator container and chill until solidified.
Mix the eggs, flour and water into a smooth batter. Blend until smooth with no lumps. (if necessary, strain through a sieve.) Heat a wok or saute pan over medium heat. Add 1/2 tablespoon vegetable oil and swirl around to coat the pan. (Use a paper towel to wipe away excess oil.) Spoon 5 tablespoons batter into the pan and swirl to make a round thin pancake shape. Cook until light brown, about 1/2 minute. Add 3 tablespoons of red bean paste on the center of the pancake. Fold the pancake in half and flatten it a bit. Flip the filled pancake over and cook for another 1/2 minute. To serve: Place the pancake on a serving plate and cut into 6 squares. Serve hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dorthea Wu, Owner China Fun Restaurants, NYC, NY
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