Shanghai Red Bean Pancake
00:30:00
The red bean pancake however was inevitable,
unbelievably the filling of the homemade red bean paste
was sweet enough, crispy and slightly chewy from the crust was a great combination. I
immediately knew it will be one of my favourite, my new-found love for
Chinese desserts caused of it delicious in its simplicity!
Today's dessert is inspired by classic Shanghainese cuisine, one of my personal favourites. These classic dessert was
originated from Shanghai, customary served in many Chinese
restaurants, mainly parts of Shanghai district. Nowadays, it can be seem in many Asian cuisine especially in a large wedding banquet and others joyous occasion. In Chinese cuisine, dessert is a necessity, a course that concludes a main meal. Normally, after 8 course sumptuous dinner they'll served
these red bean pancake accompanied with some other sweet soup desserts (tong sui),
peanut soup or snow fungus soup. Occasionally, when I come across these delicious pancake, I'll be ecstatic, honestly I hardly saw any! The special feature of
these sweet treats is the red bean paste wrapped in crispy thin crust and topped with toasted sesame seeds.
Writing out this recipe on
Shanghai red bean pancake does not come from my late grandfather but
it's a special tribute to my late grandfather, Mr. Chaw Yew Sing who came from Shanghai, China. Growing up as I recalled
vividly, my late grandfather was a kind and gentle man at heart, well-dressed, soft spoken, well-liked and respected by all. Truly inspired me to try and make one of the Chinese dessert from his origin. There are many kinds of Chinese desserts to prepared and choosing one can be hard, as they can be very complicated at times. It seem like a daunting task, nevertheless, I'm getting out of my comfort zone, trying to learned more about Chinese traditional cuisine as much as I can. Had my homemade red bean paste in my freezer, and instantly Shanghai red bean pancake came to my mind! Therefore, I'm making
these sweet treats a special tribute to my late
grandparents.
 |
My late grandparents, Mr. Chaw Yew Sing and Mdm. Wong Eng, both were formerly headmaster in various Chinese High School in Malaysia and Singapore. "Determination, hard work and perseverance has always been my late grandparents inspiring words, when looking back how blessed and thankful we are now." |
I managed to acquire from my friend, Mr. James Wan an editor for Famous Cuisine that authentic Shanghai red bean pancake is actually non-flaky type.
In Guangdong province, their version of red bean pancake are
more towards the flaky crust, using two types of dough - a layer of water dough with another layer of oil dough. You'll come across these kind of red bean pancakes typically served in Chinese restaurants. I learned from Dimsumptuous's blog
by adding glutinous rice flour in the recipe thus making it a
bit chewy but still hold its crispy crust texture. I love to share my own little tweaks on the recipe by adding half amount of water and half amount of fresh milk. You can omit the
glutinous rice flour and replace with bread flour or all-purpose flour.
Making red bean pancake from scratch is effortless, do give it a try and impress your loved ones!
Making red bean pancake from scratch is effortless, do give it a try and impress your loved ones!
Ingredients for Shanghai Red Bean Pancake.
Combine all wet ingredients into the dry ingredients and stir until well incorporated.
Add in grape seed oil into the batter and whisk again.
Whisk the batter until you have a smooth runny batter. Let the batter rest for 10 minutes.
Lightly brush the non-stick crepe pan and pour in the batter.
Rotate the pan around to spread out the batter evenly.
Add generous amount of red bean paste in the middle of the pancake.
Fold on four sides to enclose the red bean paste.
Add in extra grape seed oil or any vegetable oil and fry the pancake on medium-high heat.
Gently turn the pancake on the other side and press the pancake firmly with the spatula.
Gently turn the pancake on the other side and press the pancake firmly with the spatula.
Fry until golden brown, remove from the pan and drain the pancake on kitchen towel.
SHANGHAI RED BEAN PANCAKE
Author: Vivian Tee
Yield: 2 pancakes (10" round non-stick crepe pan or skillet)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
INGREDIENTS:
INSTRUCTIONS:
1.Making the batter:-Sift the bread flour, glutinous rice four and salt together. Make a well in the middle of the dry ingredients and pour in the wet ingredients and stir until well incorporated. Add in grape seed oil into the batter and whisk again until you have a smooth runny batter. Let the batter rest for about 10 minutes.
Author: Vivian Tee
Yield: 2 pancakes (10" round non-stick crepe pan or skillet)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
INGREDIENTS:
- 60 gram of organic bread flour or all-purpose flour
- 40 gram of glutinous rice flour
- A pinch of salt
- 1 medium omega egg (50 gram)
- 75 gram of fresh milk
- 75 grams water
- 1 tbsp of organic grape seed oil
- 240 gram of homemade red bean paste or store-bought
- 1 tbsp of toasted sesame seeds (sprinkle)
- Organic grape seed oil or any cooking oil for pan-fry and deep-fry
INSTRUCTIONS:
1.Making the batter:-Sift the bread flour, glutinous rice four and salt together. Make a well in the middle of the dry ingredients and pour in the wet ingredients and stir until well incorporated. Add in grape seed oil into the batter and whisk again until you have a smooth runny batter. Let the batter rest for about 10 minutes.
2. Making the pancake:- Lightly brush the non-stick crepe pan or a skillet with a thin layer of grape seed oil. *Turn the heat to medium and pour in the batter (about 125 grams) onto the pan. Quickly rotate the pan around to spread the batter evenly over the entire surface of the pan.
3. Adding the filling:- Once the batter is done, turn down the flame to low. Add in generous slab of red bean paste in middle of the pancake and form rectangle shape. Fold on four sides like folding the envelopes to enclose the red bean paste.
4.* Turn the heat back to medium-high and add in 2-3 tbsp grape seed oil and shallow pan-fry it till it turns to golden-brown on both side. Remove from the pan and drain the red bean pancake on the kitchen towels. Make another batch by removing the excess oil and repeat with the remaining batter.
5. Another method, followed step 2 and transfer to plate, keep it warm. Add in the red beans paste in the middle of the pancake and form rectangle shape. Fold on four sides and seal the edges with flour paste (2 tbsp of plain flour mix with 2 tbsp of water). Deep-fry or shallow pan-fry the red bean pancake, remove and drain on kitchen towel. For extra crispy crust, deep fried the red bean pancake.
6. Cut the pancake into 6- 8 slices, sprinkle the top with toasted sesame seed and serve while it is still pipping hot!
Note:-
* The medium to medium high heat is an approximation it depends on all stove-tops.
Recipe adapted from Dimsumptuos.
PRINT FOR RECIPE
Enjoy!
7 comments
lovely..
ReplyDeleteThanks,JEN
DeleteWill love to try this! Love your homemade red bean paste as well.
ReplyDeleteThanks Katherine Goh for the awesome compliments. Glad you liked the recipe.
DeleteWill love to try this! Love your homemade red bean paste as well.
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