from PM’s CC Vol I. I think red bean paste is the food of the gods, and I will happily eat it out of a can with a spoon. You can make it yourself by cooking adzuki beans with a bunch of sugar and a blender, and you may want to do that if you find the canned stuff too sweet. These crisp pancakes are folded around warm, gooey red bean paste: great for a sweet breakfast!
豆沙 dou4sha1 — literally “bean sand”, it usually refers to sweet red bean paste (not to be confused with sweet bean paste)
鍋餅 guo1bing3 — “pot-pancakes”
Ingredients:
3 eggs
1 cup flour
1 cup cold water
1/2 lb red bean paste or ground dates
Method:
1. beat eggs. add flour and cold water, mix well.
2. heat frying pan with 1 ts oil. pour in 1/4 of flour batter, tilt to form pancake. cook on medium low heat until set, about a minute. remove but don’t flip over.
3. place pancake on board, uncooked side up. add 1/4 red bean paste, spread in circle until an inch from the pancake edge. fold up bottom edge, then left and right sides. brush outer edge with remaining batter, fold and seal well.
4. shallow fry pancake until golden and crispy, about 2 mins. OR fry on medium low heat with 1 ts oil about a minute on each side, until golden brown.
5. remove and cut into 6 or 7 pieces, serve immediately.
Blue theme
I used about 2/3 the can of red bean paste (will probably eat the rest with a spoon this week). No other secrets, really, since I modified the directions to what worked for me. My first pancake didn’t have enough oil in the pan so it ripped as I tried to scrape it out. Be forewarned!
Time spent: 35 mins
Difficulty level: be patient as the pancake sets, and watch it in step 4 so it doesn’t burn.
I messed up a little on the right one, but the other three look good!
