Chinese Red Bean Paste Cake is my favorite type of cooking, Well, I have try to  add a few new flavors to the old classic Chinese recipe, And I have try my best.

It is Very very simple to make when I have the dough and bean paste all ready. I’m dead sure you will love this Red Bean Paste. I modified this recipe to yield more thin pancakes. Experience it!

Ingredients for Chinese Red Bean Paste Cake Yield about 5~6 cakes

2 large eggs
3/4 cup all-purpose flour, sifted
1 1/4 cup water
Red bean paste
Oil for frying
Plastic wrap for handling red bean paste

Directions to cook Chinese Red Bean Paste Cake:

1, In a bowl, mix egg + water well. Add sifted flour and mix into a thin batter.

2, Grease a non-stick frying pan in medium heat. Add a scoop of the batter and rotate the pan to form a thin sheet. When cooked, remove and set aside. Do the same with the remaining batter.

3, Use a plastic wrap to press the red bean paste into square and transfer it to the center of the cooked sheet, remove the plastic wrap. Fold the sides of the sheet to the center to form a square shape. Seal the edges with some tapioca flour + water mixture ( 1 tsp. tapioca flour + 2 tsp. water). Do the same with the remaining sheet(s).

4, Heat the frying pan with 3 Tbp. oil and pan fry the square cake until both sides are golden brown and crispy. Remove and drain on paper towel. Repeat for the remaining cake(s). Cut the cakes into pieces and serve hot.

Red Bean Paste Cake

Red Bean Paste Cake

Note:

1. When making the thin sheet, make sure you wait until the sheet is set before attempting to remove it. If not, it will break apart. Since it’s so thin, you don’t even have to flip it over. When set, just remove it.

2. Make sure the red bean paste you use is sweet enough.

If  Red Bean Paste is not ready, try as  following to prepare your Red Bean Paste:

1/2 cup water
1/2 to 3/4 cup sugar
4 to 6 tablespoons lard
1 cup Chinese red beans
1 piece dried tangerine peel
Water to cover

Direcitons to make Red Bean Paste:

1, Soak tangerine peel; then shred fine.

2, Add red beans, tangerine peel and water in a saucepan. Bring to a boil and simmer, covered, until soft (it may take about 1 hour).

3, Transfer beans and their cooking water to a blender and blend at high speed. Then put in a cheesecloth square and squeeze out as much of the liquid as possible. Reserve the mash, discarding the liquid.

4, Bring sugar and remaining water to a boil. Then cook, stirring, over medium heat until the mixture spins a thin thread when a small amount is dropped from the tip of a spoon (about 3 to 4 minutes).

5, Stir in mash and lard. Cook, stirring constantly, until mixture is thick and pudding-like.

Tips to make Red Bean Paste: Make sure the red bean paste you use is sweet enough.

{September 21, 2010} {Tags: , }