Red Bean Paste Pancakes
EASY 30 MINUTES
• 5 oz plain flour
• 2 tsp custard powder
• 2 eggs
• 1 cup fresh milk
• ½ cup water
• 8 oz red bean paste
1 Sieve flour, add eggs and fresh milk gradually, mix to form a smooth batter.
2 Heat up the pan, add ½ tsp oil, spread oil evenly on the pan. Add a thin layer of batter on the pan, fry in low heat until half done. Flip the pancake over, fry for another 15 seconds then take out.
3 Lie pancake sheets flat, divide red bean paste into 8-10 portions. Spread each portion on the center of the pancake sheet.
4 Fold pancake sheets from lower flap and sides, roll to a flat oblong shape, press to seal edges.
5 Heat the pan, add 1 tbsp oil, fry red bean pancake patties in medium-hot oil until golden brown, fry for about 1½ minute each side.
6 Dish up and cut into sections. Serve hot.