Red Bean Pancake

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As adapted from Mimi bakery House

Ingredients
120g plain flour
1 egg
1 tsp sugar
1 tbsp oil
160ml milk

Filling
100g red bean paste

Paste to "stick" the folds
1 tbsp plain flour
1/2 tbsp water

Method:
1. Separate the red bean bean into 2 portion and place them on a clingwrap. Roll them flat into a 10x15cm shape. Set aside.
2. Sieve the flour into a mixing bowl. Add in the egg, sugar, oil & milk, using a whisk, blend the ingredients into a smooth batter. Cover the mixing bowl with clingwrap and let the batter rest for 30 mins.
3. Using a flat frying pan, spread a thin layer of oil, once the pan is hot, pour half of the batter into the pan. Slowly move the pan to allow the batter to spread around the pan into a 22-cm round shape. 
4. Once the skin is half cooked, remove it from the pan. Place the red bean paste onto the centre of the skin and fold it up, using the paste to get the skin stick together.
5. Heat up 2 tbsp of oil in the frying pan, place the pancake into the pan and fry it over medium-low heat until the pancake becomes golden brown on both sides. 
6. Remove the pancake from the pan and slice it. Serve warm.
7. Repeat the above steps for the balance batter.


                                                   " Anyone Can Cook "

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