|
|
|
 |
|
|
Red Bean Paste Pancakes-Chinese
Chinese Pancakes |
 |
|
120 ml. (8 Tbls.) sweetened red bean paste
8 thin pancakes
30-45ml (2-3 Tbls.) vegetable oil granulated or caster sugar to serve.
|
1. Spread about 15 ml. or 1 Tbsp. of the red bean paste over three quarters of each pancake, then roll the pancake over 3-4 times.
2. Heat the oil in a frying pan. Fry the pancakes till it turns golden brown.
3. Cut each pancake roll into 3 or 4 pieces and sprinkle with sugar to serve.
|
 |
Preparation Time: 15-20 |
Serves: 4 |
| Recipe Origin: Taiwan Region |
|
Submitted by: |
|
Dewi . M.
Singapore |
|
|
|
|
| This recipe has been viewed 8393 times. |
|
|
|
