豆沙锅饼 Chinese Red Bean Pancake by HCP

This is one of my favourite chinese snack of all! This red bean pancake is commonly served at the end of the Chinese wedding banquet if you happened to attend one :D So far I did not come across food court/centre selling this particular snack…do you? 

Rather than using a normal round pan for making the pancake, I've used the Happycall Pan (HCP). I failed my first attempt! No problem with the recipe, is the proportion of the batter needed for each pancake. First attempt I've divided the batter into 2 equal portions and it turned out too thick (after folding) for my liking. When trying to proceed cooking for the 2nd portion of the batter, the pan turned out too hot (I've forgotten to lower the heat) and the batter was not evenly spread out over the base of the pan! So in the end I threw away the cooked pancake, excluding the red bean filling of course :D 

Learning from the earlier mistakes, now I divided the batter into THREE equal portion, approx 100ml each and it turned perfect!! After cooking each pancake skin, I just do the spreading and folding in the pan itself. After which I proceed in cooking the 2nd portion of the batter…..

After wrapping up with some red bean filling, the next step is to pan fry the pancake before it can be served! You cannot stinge on the oil used hahaha…or else you will get a golden and crispy crust as it should be, anyway is just 1-2 tbsp :D Remember to pan fry the pancake using medium high heat as you do not want risking the pancakes being too oily after soaking too much oil :D 

Oooooo crispy thin pancakes with sweet soft red bean filling, great with along a cup of green tea….Yum Cha time!

Recipe source : Happy Home Cooking
Ingredient

• 100gm plain flour
• 10gm custard powder
• 2 tsp milk powder
• 1 tbsp brown sugar
• pinch of salt
• 1 egg lightly beaten
• 150gm water
• 240gm sugar-free red bean paste (store bought)

Method

1. Sift plain flour, custard powder and milk powder into a mixing bowl. Stir in sugar and salt.
2. Add in milk and water and stir till mixture is smooth and free of lumps. Divide batter into 3 equal portions approx. 100ml each.
3. Lightly grease the HCP (Happycall Pan) over low heat. Pour in 1 portion of the batter and swiftly swirl to coat the base of the pan evenly. Lock the lid and cook over low heat for 2 mins.
4. Remove pan from heat. Gently loosen the pancake with a spatula. Spread 80gm red bean paste evenly over the pancake, leaving about 1 cm gap around the edge. Enclose the pancake in 2 folds  , slightly overlap the edges and press down firmly. Set aside and repeat the process with the balance batter. (I prefer to make the pancakes one by one, as it allow the pan to cool down sufficiently. Overheated pan will have difficulty in spreading the batter evenly over the pan.)
5. Heat about 1 tbsp oil in HCP. When the oil is hot, gently slide in one folded pancake (sealed side down first) into the pan, pan fry over medium heat until both sides are golden brown and crisp.  Repeat with remaining folded pancakes, add more oil if necessary. Drain well on kitchen  paper. Slice each pancake into 6 portions and serve immediately.