Back to 6 servings Pancake 150 g all-purpose flour, about 1 1/4 cups, sifted 2 tablespoons glutinous rice flour, optional, makes the dough easier to roll 0.25 teaspoon salt 100 g boiling water 65 g cold water 1 tablespoon vegetable oil, plus more for greasing and frying Filling 220 g sweetened red bean paste, store-bought or homemade; canned sweet red beans can stand in 1 teaspoon custard powder, helps the pancake brown well white sesame seeds, optional, to sprinkle
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1 Step 1: Combine the flour and salt in a large heatproof bowl. Pour in the boiling water in a circle and stir with chopsticks until shaggy.2 Step 2: Add the cold water and work it into a moist, very sticky dough. Dust your hands and the dough with flour as needed.3 Step 3: Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.4 Step 4: Divide the red bean paste into 4 portions. Spread each portion on plastic wrap into a 6-inch square, flattening evenly.5 Step 5: Divide the rested dough into 4 equal pieces. Roll each into an 8-inch circle, flouring as needed and turning often so it does not stick.6 Step 6: Brush off all excess flour. Cook each dough round in a lightly greased nonstick pan over low heat for 3 to 4 minutes, until it stops being floppy and looks slightly translucent but stays pliable enough to fold.7 Step 7: Flip a bean paste square onto each cooked pancake and peel off the plastic wrap. Fold the top edge down about two-thirds, tuck in the left and right sides along the paste, then fold the bottom up to enclose the filling.8 Step 8: Heat 1 tablespoon oil in the pan over medium-low heat. Fry the folded pancake seam-side down until golden, about 4 to 5 minutes, then flip and fry the other side until golden, about 4 to 5 minutes more.9 Step 9: Transfer to a plate and sprinkle with sesame seeds if using. Serve warm.getsaucepan.com/r/c1bedcf7-2a89-5d16-8add-797098021270
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