Red Bean Paste Pancakes
Sweet red bean paste fills delicate Chinese crepes, which are then dusted with confectioners' sugar, making a traditional Lunar New Year dessert.
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Instructions
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Heat water to boiling for the dough.
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Sift flour into a bowl, then immediately add 1/2 cup boiling water and stir. Knead until smooth, using up to 1/4 cup more water as needed. Cover and rest for 30 minutes.
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On a floured surface, halve the dough. Roll each half to 1/4-inch thickness and cut into 3-inch circles.
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Brush 1/2 teaspoon sesame oil on two dough circles, stack them oiled sides inward, and roll into a 6-inch pancake. Repeat for all circles and cover with a damp towel.
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Heat a heavy frying pan over low heat. Cook each paired pancake for about 3 minutes until browned on both sides. Remove, separate, and cool.
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Heat 2 tablespoons oil over medium-high heat. Spread 2-3 teaspoons red bean paste onto the unbrowned side of each pancake, avoiding the edges.
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Loosely roll or fold each pancake into a half-moon shape. Brown the prepared pancakes on both sides in the pan.
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Dust with confectioners' sugar if desired. Serve whole or sliced.