Red Bean Paste Pancakes

Name: Red Bean Paste Pancakes
Prep time: 15 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Chinese Menu
Ingredients: Plain Flour — 50g; Rice Flour — 50g; Egg White — 1; Salt — 1 pinch; Water — 200ml; Butter — 1 tsp; Red Bean Paste — 200g; Vegetable Oil — 250ml

Red Bean Paste Pancakes (Dòushā Bǐng) are a classic, golden-brown dessert found in both high-end dim sum houses and bustling street markets. Unlike airy Western pancakes, these are crisp, shallow-fried 'crepes' or 'pockets' stuffed with a dense, velvety filling made from sweetened Adzuki beans. They offer a sophisticated balance of textures: a shattering, oily crunch on the outside and a smooth, earthy sweetness on the inside.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

Using a combination of plain flour and rice flour creates a light, ultra-crispy crepe wrapper that blisters perfectly when fried.

Brushing the edges of the folded pancake with a little fresh batter or egg white helps seal the parcel tightly, preventing the red bean paste from leaking during deep-frying.

Basting hot oil over the top of the pancake or pressing it down gently whilst shallow-frying ensures an even golden crust on both sides.

Sweet lotus seed paste or black sesame paste can be used as an alternative filling.

Prepare Crepe Batter
Sieve the plain flour and rice flour into a mixing bowl. Add the egg white, salt, and water, whisking thoroughly until a smooth, thin batter forms.

Cook Crepes
Heat a 24cm non-stick frying pan over medium-low heat and lightly grease with butter. Ladle one-fifth of the batter into the pan, swirling quickly to form a thin crepe. Cook until the underside is dry, flip, and cook the other side briefly. Repeat to make 5 thin crepes and set aside.

Enclose Red Bean Filling
Lay a crepe flat on a clean surface. Spread 40g of sweet red bean paste into a thin rectangular layer in the centre. Fold the top, bottom, and side edges inwards to form a neat, rectangular parcel. Seal the edges with a dab of fresh batter or egg white. Repeat for all crepes.

Deep-Fry Pancakes
Heat 2cm of oil in a pan or wok over medium-high heat. Carefully place the parcels into the hot oil and deep-fry, basting the top with hot oil or pressing down gently, until the pancake is golden brown and blistered on both sides.

Slice and Serve
Drain the fried pancakes on paper towels, cut into bite-sized rectangular pieces with a sharp knife, and serve hot.