You’ll need two types of flour – plain flour and rice flour. Do not skip the rice flour because it’s what gives the pancakes its crispy texture! Do sieve the flour to get a smoother batter.
Use only egg white for this recipe. Egg yolk contains fat so it may reduce the crispiness of the final product.
In a bowl, mix plain flour, rice flour, egg white, a pinch of salt and water until evenly combined.
- 50 g plain flour
- 50 g rice flour
- 200 ml water
- 1 small egg white
- pinch of salt
- 200 g red bean paste
Mix plain flour, rice flour, egg white, pinch of salt and water in a mixing bowl until it forms a smooth, thin batter.2
Heat frypan over medium-low fire and grease with butter or oil. Ladle 1/5 of the batter into pan and swirl it around quickly to form a thin crepe.3
Cook crepe till underside is dry then flip crepe over. Cook the other side till dry and remove. Repeat for the rest of the batter.4
Spread some red bean paste (about 40g or more if you prefer) onto each crepe in a thin rectangular shape and fold the sides in. Seal crepe with egg white or fresh batter if needed.5
Deep fry red bean pancakes in a deeper pan. Press pancake down or baste with hot oil during deep frying process to ensure even browning. Remove pancake when browned.6
Cut red bean pancake into smaller rectangles or squares. Let red bean pancake cool before serving.