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    Home » Recipes » Chinese Pancakes

    Red Bean Paste Pancake

    Last Modified: October 9, 2022 by Elaine| 12 Comments

    623 shares
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    Jump to Recipe - Print Recipe

    Red bean paste Bing (豆[dòu]沙[shā]饼[bǐng]) is a great variation of Chinese scallion pancake. Unlike the crispy and savory texture of scallion pancake, red bean paste pancake has a soft shell with soft and sweet filling.

    red bean paste pancake

    Chinese people call all stuff pancake, bread or small cookie as Bing(饼). A Bing in China can have different fillings, different taste and even texture. For example, we call our mooncake as 月(yuè)饼(bǐng). Mooncake is a baked sweet pastry with certain thickness. While we have scallion pancake name as 葱(cōng)油(yóu)饼(bǐng), which is a completely thin pancake. And we have some pie like Bing too, as this Chinese meat pie with beef and scallion (牛(niú)肉(ròu)馅(xiàn)饼(bǐng)). So do not limit yourself when hearing a Chinese Bing.

    The shaping skill of this red bean paste Bing is almost the same with scallion pancake. However in order to get a soft texture, we need to add more water in the dough.

    red bean paste pancake

    In Chinese cuisine, either hot water (烫(tàng)面(miàn)) or cold water can be used to make pancake dough. After cooking, hot water dough is soft while cold-water dough is crisp. Combining the two can adjust the softness of the dough.Hot water dough usually requires water rang from 65 degree C to 100 degree C. The hot water will soften the dough by softening the gluten and puffing the starch. So you may find hot water dough very soft and usually with high extensibility. But it may be quite sticky to operating board and hand. Usually oil is used to coat operating board and hands when dealing with hot water dough.

    red bean paste pancake

    Ok, since it is a pancake or cookie here is the video. And remember to subscribe my youtube channel. And if you love red bean paste, check Dou Sha Bao, Sesame balls and Red bean paste cookie. Red bean paste has been used as filling in those yummy dishes.

    Red Bean Paste Pancake

    Elaine
    Chinese red bean paste pancake
    Watch Video Print Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Total Time 40 mins
    Course Breakfast, staple
    Cuisine Chinese
    Servings 2 making 5 pancakes
    Calories 567 kcal

    Ingredients
      

    • Sweet red bean paste direction of homemade version
    • oil for brushing

    For the pancake

    • 1.5 cup all-purpose flour
    • 100 ml hot water , boiling hot
    • 40ml cold water
    • ½ teaspoon oil

    Instructions
     

    • In a mix bowl, stir in hot water slowly. And give a big stir to combine well. Then stir in cold water too.
    • Wait to cool down. Before kneading, add around ½ teaspoon of oil and then knead the dough for minutes until smooth. When you find the dough is too sticky to operate, coat hand with oil. And do not hesitate; continue kneading and it will become smooth in time. When well kneaded, cover with plastic wrapper and rest for 20 minutes.
    • Coat the board with oil too and transfer the dough to the board. Divide the dough into five equal portions. Cover the rest portions and take one out.
    • Flat it and roll out to a larger wrapper. Spread around 1 and ½ tablespoon red bean paste evenly on surface. And then roll it up to form a long log and circle the long log to form small round dough.
    • Shape into a pancake around 12cm to 15 cm in diameter. As it is very soft, we can shape it with hands.

    To pan-frying

    • Brush a thin layer of oil in a pan and place the pancakes in. Fry over medium fire until one side is done (takes 4-5 minutes) and turn over the fry the other side (takes 2-3). When the pancake is done, you will find they are almost double in thickness. Transfer out and enjoy warm!

    Video

    Nutrition

    Calories: 567kcalCarbohydrates: 105gProtein: 12gFat: 9gSodium: 4mgPotassium: 100mgFiber: 4gSugar: 26gCalcium: 25mgIron: 5.1mg
    Keyword pancake, red bean
    Tried this recipe?Mention @ChinaSichuanFood

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    Reader Interactions

    Comments

    1. Astrid

      October 20, 2015 at 6:08 am

      When you say cup in your recipes, are you using US cup or the rice cooker one?

      Reply
      • Elaine

        October 20, 2015 at 8:09 am

        Hi Astrid,

        It is US cup.

        Reply
        • Astrid

          October 21, 2015 at 2:28 am

          Thank you 😀

          Reply
    2. Lydia

      September 21, 2016 at 2:51 pm

      OMG, Soooo good and so easy, thank you! 🙂 🙂 🙂

      Reply
      • Elaine

        September 21, 2016 at 2:55 pm

        You are the most welcome! Lydia. I hope you will like it.

        Reply
    3. Elizabeth

      May 23, 2017 at 12:50 pm

      I'm wondering why my end product tasted rather doughy and not flakey. Any tips on that? 🙂

      Reply
      • Elaine

        May 23, 2017 at 9:18 pm

        Hi Elizabeth,
        Sorry I cannot figure out the problem by your description. Can you send me a photo on facebook or ins?

        Reply
    4. Theresa

      October 27, 2017 at 5:46 pm

      Would sticky rice flour work for this? I can't have wheat or spelt at the moment.

      Reply
      • Elaine

        October 27, 2017 at 9:07 pm

        Try this one.

        Reply
    5. Mae

      June 08, 2019 at 11:26 am

      May I ask the water .. is it
      100ml = 60 hot + 40 cold OR
      100ml HOT + 40 cold?
      I got confused there..

      Reply
    6. Ann

      April 11, 2020 at 3:22 am

      1/ Did you use the smooth version of red bean paste to make these red beanpaste pancakes?

      2/ What if I prefer a crispier, flakier version?

      Thanks!

      Reply
      • Elaine

        April 12, 2020 at 10:10 am

        Use cold water.

        Reply

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