I remember my very first red bean pancake. It was from a super old Chinese restaurant in old city of Jakarta, not even sure if the restaurant is still there since I cannot even remember the name of the place. I was with my little brother, Mom, and Dad. We just moved to the city and everything felt so new and strange at that time, but I instantly fell in love with the pancake, it was soft and piping hot, with a layer of red bean paste at the middle, just delicious. It was a nice surprise too since the pancake was a compliment from the restaurant, meaning everyone gets one at the end of the meal. It would be a really long time before my second red bean pancake, but I never forget that first pancake, such a sweet memory. ♥
Red Bean Pancake
- 1 egg, lightly beaten
- 5 tablespoon all purpose flour
- 6 tablespoon water
- 4 tablespoon red bean paste
- enough oil for deep frying
- sesame seeds (optional)
- In a mixing bowl, combine egg, flour and water into a smooth batter. Divide the batter to two bowls.
- Heat a frying pan and brush with oil to prevent from sticking (you can skip this part if using non-stick pan). Pour a portion of the batter to make a thin pancake, do not wash the leftover batter from the bowl since this will be used for sealing the pancake later on. Once the pancake is cooked, slide it to a plate. Repeat this step for the other portion of batter.
- Place 2 tablespoon of red bean paste at the center of a pancake, and shape/spread the paste into a rectangular shape. Fold the four flaps of the pancake to completely seal the paste (imagine folding an envelope and the paste is the content inside the envelope), seal the pancake with leftover batter.
- If you have sesame seeds, you can scatter some on top of each pancake and spread some leftover batter so the sesame seeds stick to the pancake.
- Heat enough oil for deep frying and deep fry the sealed pancakes until crispy and golden brown. Drain on wire rack/paper towel. Cut each pancake into 4 portions. Serve immediately.