225 g plain flour
1/2 cup boiling water
1 egg, well beaten
3 tablespoons cooking oil
4-5 tablespoons sweetened red bean
Sift the plain flour into a mixing bowl.
Slowly pour in the boiling water. Add the beaten egg and 1 teaspoon of
cooking oil. Knead the mixture into a dirm dough. Divide the dough into
2 equal portions. Make a long sausage by rolling each portion of the
dough on a lightly floured surface. Then cut into 6 pieces. Using the
palm of your hand, flatten each piece to become a flat pancake. Use a
rolling pin and roll to widen the flattened pancake into a 15 cm circle.
Heat up an ungreased frying pan on high
heat. When hot, reduce the heat. Place one pancake at a time in the hot
frying pan. Cook on both sides. Remove and keep warm until you have
finished making all the pancakes. Spread 2 tablespoons red bean paste
over the pancake surface and roll it over a few times to form a
flattened roll. Heat the oil in a frying pan and shallow-fry the
pancakes until it turns golden brown. Cut each pancake into 4 pieces and
serve either hot or cold according to preference.