Red Bean Pan cakes or Shanghai Pancakes

Min kompis köpte en burk röda bönor massa till mig och jag har sökt på näten om vad man kan göra med det. Röda bönor pannkaka var en av de kinesiska efterrätter som jag gillar. Det finna manga recept men äntligen finns jag en blogpost som använda samma röda bönor massa som mig. Jag ska prova att göra röda bönor massa själv nästa gång.

My friend helped me with the purchase of a can of red bean paste and I've been searching on the Internet on what I can use it for. Red bean pancakes are one of the Chinese dessert I like and there were many recipes online but I finally found one who was using the same kind of red bean paste as me. The blogger called it Shanghai Pancakes but a friend from Shanghai don't recall having pancakes like this. Nonetheless, this is a keeper and I will try making the red bean paste myself next time.

Ingredients
90g plain flour
30g rice flour (not glutinous rice flour)
1/2 teaspoon baking powder
1 tablespoon of castor sugar
2 eggs beaten
180ml water
1/4teaspoon salt

Filling
2 tablespoon roasted sesame seeds
250g red bean paste

Steps

1.  Mix the dry ingredients together, then add in the eggs and water gradually, making sure the batter is not lumpy. You should obtain a relatively thin mixture.
2. Heat up a non-stick pan over medium heat and pour about a ladle of batter each time to form the skin. The batter should start bubbling up before you turn it over on the other side. You can sprinkle some sesame seeds at this point and remember not to cook the skin till golden brown, just slightly brown in order to set it would be sufficient, preferably soft so you can seal the red bean paste in. Otherwise, the red bean paste may spill over to the oil when you are frying it and affect the appearance of it somewhat.
   
   
   
   
3. Spread sufficient red bean paste on one half of the pancake and fold it into half.
   
   
   
   
4. Heat up the pan again with oil covering the base of the pan as you will be shallow frying it over medium heat again. This time, fry it till both sides are golden brown.
5. 20 minutes before serving, place the pan cakes (sliced or as a whole) on a baking tray at 180 degrees celsius so that it will be crisper and less oily. Serve it warm.