folded pancake with red beans & coconut
Recently I have developed a sweet tooth. I usually prefer savoury snacks over sweet. With only three weeks away before my due date, I now have the time to indulge a little and have a go at testing a few recipes.
I remember as a child, walking to the night market with my parents and eyeing the tempting sweets that lined the bustling streets of our local area. These sweets were usually bought from the street vendors as special treats rather than made at home.
There are several sweets that spring to mind but one in particular seem straight forward to make; folded pancakes stuffed with sweetened red bean paste and freshly grated coconut. I have almost all the ingredients in the cupboards except the filling which can be easily bought in a Chinese supermarket.
160g self raising flour
80g rice flour
½ teaspoon salt
1 teaspoon bicarbonate of soda
2 tablespoons sugar
100ml coconut milk
oil for frying
200g sweetened red (azuki) beans
80g fresh grated coconut
pinch of salt
Put the dry pancake ingredients in a mixing bowl. Add the coconut milk and water, stirring to form a runny batter. Rest for at least 30 minutes, preferably a couple of hours.
I am using pre-cooked red beans from a can which is rather too sweet. I make a note to make the red beans myself next time as the recipe by Grace Young is straight forward.
The key to making these pancakes is to have a seasoned flat pan. If you do not have one, use a non-stick frying pan. Lightly grease the pan with a little oil and heat on moderate heat. Using a ladle pour the batter carefully. The idea is to have an even layer of batter to cover the pan. To spread the batter, tilt the pan.
Cover and leave for a few of minutes. When bubbles appear on the surface, carefully spread the red beans and grated coconut. Remember to mix a pinch of salt with the coconut first. Cover the pan again and allow the pancake to cook for a further minute or two until the edges are golden in colour.
Using a flat-bladed knife, fold the pancake into half and ease onto a plate. Serve while warm. The outside should have a lovely crispiness and the inside soft with the filling oozing out.
Cooking time: 15 mins