Thursday, March 27, 2008

Shanghai Red Bean Pancake

For all who loves Shanghai Pancakes like I do, this is for you....

Shanghai Red Bean Pancakes
Makes 6

180g all purpose/plain flour
375g water
2 eggs
220g red bean paste (optional: lotus or red date paste)
Oil for frying


  1. Add flour into a mixing bowl. Make a well in the centre; add in water and eggs. Use a hand whisk to mix well.
  2. 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)
  3. 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.
  4. 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.
  5. 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).
  6. 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.


  1. 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.
  2. For air to escape during frying.


Little Corner of Mine said...

Yummy! This is my favorite too. Aunty Lily has a more authentic and delicious recipe. But harder to make lah. Hers is the thick, crispy and flaky kind.

Jo said...

Hiya, actually authentic Shanghai pancakes 上海锅饼 should be the non-flaky type. The pancakes we are familiar with in Malaysia are not Shanghai type but (豆沙锅饼) definitely yummier becuase of the flaky skin :)

Little Corner of Mine said...

Thank for letting me know. I don't know what type is what. :P

Jo said...

My pleasure. How has life been?

cocoa said...

I love 上海锅饼 too but sometime i find quite oily to make :)

vien said...

Looks good.Is the skin crispy or the soft type?

Jo said...

Hi vien,
It's crispy if the skin is thin enough and is fried to the right crispiness. However, it turns soft when cool. This type of Shanghai pancakes is not the puffy type if you are looking for those.

rokh said...

mm yum yum, one of my look forward to dessert in chinese course dinners :D

chumpman said...

I tried this one but mine was not so cripsy, I have to make skin thinner next time

missy said...

i love red bean pancake.Im going to try this now. tks for sharing :)

but how do we make the red bean paste smooth to spread on the pancake? The one i bought comes in a packet and seems hard and tough. not smooth to spread.