Hon do po bin (red bean pancakes)

1 servings

Ingredients

Quantity Ingredient
1 pounds Dry red beans
1 cup Vegetable oil
2 cups Granulated sugar
3 Eggs; beaten
3 cups Water
3 cups All-purpose flour

Directions

PANCAKES

Cover the beans with cold water to l inch above the beans and soak overnight. Cook the beans in the soaking water for about 2-½ 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 ½ 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 ½ 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 ½ minute. To serve: Place the pancake on a serving plate and cut into 6 squares. Serve hot.

Yield: 1-2 servings

Converted by MC_Buster.

NOTES : Recipe courtesy of Dorthea Wu, Owner China Fun Restaurants, NYC Recipe by: IN FOOD TODAY SHOW #INB239 Converted by MM_Buster v2.0l.

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