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.
PANCAKES
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.
Tools You May Need
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
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.