{"id":29263,"date":"2024-01-25T16:57:28","date_gmt":"2024-01-25T08:57:28","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=29263"},"modified":"2024-01-25T16:57:29","modified_gmt":"2024-01-25T08:57:29","slug":"red-bean-pancake","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/red-bean-pancake\/","title":{"rendered":"Red bean pancake recipe- crispy Chinese dessert \u8c46\u6c99\u934b\u9905"},"content":{"rendered":"\n

Whenever I attend a Chinese banquet dinner, the final course is always a flaky crepe filled with red bean paste that is sweet and flaky, called red bean pancake (\u9505\u997c\/woh bang).<\/p>\n\n\n\n

I have wanted to make this snack for a while, and with only ten days left before the Chinese Lunar New Year celebration, it’s the perfect time to stop procrastinating.<\/p>\n\n\n\n

There are different ways to make red bean paste pancakes. The first method involves making a simple dough, rolling it flat, and wrapping the red bean filling inside. The second method requires making a pancake batter, pan frying to form a pancake, then wrapping the filling and frying it again.<\/p>\n\n\n\n

Although the first two methods of making red bean pancakes are relatively simple, the third approach is the most commonly used in Chinese restaurants in Malaysia. This method involves creating a flaky Chinese pastry that perfectly encases the filling and deep-fries it. While it may take longer, the result is worth it. By following this recipe, you will achieve the desired outcome that you would expect from a Chinese restaurant.<\/p>\n\n\n\n

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Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

Here are the step-by-step instructions on how to make this red bean paste pancake.<\/p>\n\n\n\n

Make the flaky Chinese puff pastry.<\/h2>\n\n\n\n

This is the most important step. This pancake needs oil and water dough to make a flaky pastry.<\/p>\n\n\n\n

1. Make the oil dough<\/h4>\n\n\n\n

The oil dough only consists of two ingredients. The first is the all-purpose flour (plain flour), and the second is shortening<\/a>. You can use butter, but shortening is easier to handle. All you need is to combine the shortening and the flour. It’s much easier to use a clean hand to do it. Mix and combine until it forms a dough and becomes nonsticky, then divide into equal portions of 24 g each.<\/p>\n\n\n\n

2. Make the water dough<\/h4>\n\n\n\n

The second step is to prepare the water dough. Combine the all-purpose flour with custard powder, icing sugar, and butter. Rub in the butter until it looks like bread crumbs.<\/p>\n\n\n\n

Next, add water. As a general rule, the water required is about 60% of the combined weight of the flour. For instance, if the combined weight of flour and custard powder is 100g, then the water I use will be 60 ml. However, this is not always accurate as it depends on the quality of the flour. You may need to adjust by adding more water or flour during the process. The goal is to form a shiny, stretchy dough that no longer sticks to the bowl.\u00a0<\/p>\n\n\n\n

The next step is to knead the dough until it becomes stretchable, like making bread. It is easier to work by transferring the dough to a work surface, such as a pastry mat. Knead the dough until it becomes very stretchable, and it is necessary because you need to roll it out without breaking it.<\/p>\n\n\n\n

After that, divide the water dough into small portions, about 60g each. <\/p>\n\n\n\n

Note: <\/h4>\n\n\n\n