For all who loves Shanghai Pancakes like I do, this is for you....
Shanghai Red Bean Pancakes
180g all purpose/plain flour
220g red bean paste (optional: lotus or red date paste)
Oil for frying
- Add flour into a mixing bowl. Make a well in the centre; add in water and eggs. Use a hand whisk to mix well.
- Heat a non-stick pan. Pour approx. 1/2 tsp oil in to pan. Lower the heat and wait for approx. 30 sec for the temperature of the pan to reduce. (Note 1)
- Pour in batter. Swirl the pan to form a thin pancake skin. Continue to cook on low heat on just one side of the pancake until just cooked/set.
- Remove from pan. Be careful not to break the pancake skin when transferring it to a plate/chopping board. Let cool. You should have some batter left over after making 6 x 10 inch pancakes. Set aside for sealing later.
- Spread red bean paste thinly on half of the pancake. Brush edges with left-over batter, fold into half to enclose paste. Seal tightly. Roughly prick pancakes with toothpick/skewer (Note 2).
- Heat a little oil in non-stick frying pan. Fry both sides of pancakes until golden brown and crispy. Dish out, let cool for 5-10 minutes. Cut into desired shapes.
- Too hot a pan causes the batter to cook fast as soon as it is poured in. When the batter has set, it doesn't allow the extras to be swirled to the sides of the pan, often results in thicker skin. If this is your first time making Shanghai pancakes, try using the first few pancakes to find out the right heat control and the right amount of batter for your frying pan.
- For air to escape during frying.