Cook time : 20 mins
Total time : 50 mins
Serves: five small pancakes
Ingredients
- 120g plain flour, sifted
- 200ml milk or water
- 1 large egg (70g)，lightly beaten
- 1 tsp sugar
- 1 tbsp cooking oil
- flour thickening for coating
- 1 tbsp undeniable flour
- 1 tbsp rice flour
- 3 tbsp water
- white sesame seeds
Instructions
- In a mixing bowl, integrate beaten egg, sugar, milk and oil with a hand whisk. Add in simple flour and mix well. Then pass batter thru a sieve and rest it for 20-30 mins.
- Meanwhile take one portion of the crimson bean paste and region it between plastic sheets. Lightly roll it into a rectangular form.
- Grease hot flat frying pan with little oil. Scoop approximately one and a half of ladle of batter into medium hot pan. Turn and tilt the pan, in order that the batter will run frivolously to the threshold to form a skinny layer of pancake. Place the pan again on to the range under medium heat, about 1 minute to cook dinner or pancake is about.
- Cool down the pancake slightly (for smooth wrapping) and wrap within the red bean paste to a square parcel. Smear a bit coating alongside the edges to seal the pancake. Do the identical for the other part of the batter to make a second pancake.
- Spread the coating on each facets of the parcel and sprinkle sesame seeds on one facet of the parcel.
- Add about 2 tablespoons of oil in frying pan, Fry the pancake with sesame seeds facet dealing with down first until golden brown and then turn to the opposite and fry for another 1-2 mins. Dish out and cut the pancake to slices earlier than serving.