1 lb Dry red beans
1 c Vegetable oil
2 c Granulated sugar
PANCAKES
3 Eggs; beaten
3 c Water
3 c All-purpose flour
Cover the beans with cold water to l inch above the beans and soak
overnight. Cook the beans in the soaking water for about 2-1/2 hours, until
the beans are very soft, virtually falling apart. Cool the beans. Pour off
some of the water. Press the beans and remaining water through a food mill
with a medium sieve. (May also use a ricer.) Discard the skins. Heat the
vegetable oil in a wok or saute pan (ideally teflon-lined). Add the sugar
and stir until dissolved. Add all of the red bean puree to the oil and
sugar mixture, Stir constantly until all of the water is evaporated,
leaving a thick paste. Cool the sweet red bean paste. Put it in a
refrigerator container and chill until solidified.
PANCAKES:
Mix the eggs, flour and water into a smooth batter. Blend until smooth with
no lumps. (if necessary, strain through a sieve.) Heat a wok or saute pan
over medium heat. Add 1/2 tablespoon vegetable oil and swirl around to coat
the pan. (Use a paper towel to wipe away excess oil.) Spoon 5 tablespoons
batter into the pan and swirl to make a round thin pancake shape. Cook
until light brown, about 1/2 minute. Add 3 tablespoons of red bean paste on
the center of the pancake. Fold the pancake in half and flatten it a bit.
Flip the filled pancake over and cook for another 1/2 minute. To serve:
Place the pancake on a serving plate and cut into 6 squares. Serve hot.
Yield: 1-2 servings
Yields
1 servings