Sift the flour into a
mixing bowl and very gently pour in the boiling water.
Add about 1 teaspoon oil
and the beaten egg.
Knead the mixture into a
firm dough and then divide it into 2 equal portions.
Roll out each portion into
a long 'sausage' on a lightly floured surface and cut it into 4-6
pieces.
Using the palm of your
hand, press each piece into a flat pancake.
On a lightly floured
surface, flatten each pancake into a 15cm circle with a rolling
pin and roll gently.
Place an un-greased frying
pan on a high heat.
When hot, reduce the heat
to low and place one pancake at a time in the pan.
Turn it over when little
brown spots appear on the underside.
Remove and keep under a
damp cloth until you have finished making all the pancakes.
Spread about 2 tablespoons
red bean paste or chestnut paste over about 80% of the pancake
surface and roll it over 3 or 4 times to form a flattened roll.
Heat the oil in a frying
pan and shallow-fry the pancakes until golden brown, turning over
once.
Cut each pancake into 3-4
pieces and serve hot or cold.