Sweet Red Bean Paste Pancakes

Ingredients

For pancake batter

Unbleached white flour - 250g
Sea salt - a pinch
Eggs - 2
Vanilla essence - 2 drops
Cold water - 2/3 to 1 cup
Red bean paste  - 1 cup
Oil  - for frying
Toasted sesame seeds - 2 tbsp

For Sweet red-bean paste

Dried adzuki beans - 1 cup
Sea salt - a pinch
Rice syrup  - 1/2 cup  or Palm sugar - 1/3 cup
Orange zest - 1 tsp
Vanilla essence - 2 drops


Method

For paste

1.Sort through the beans and  discard  stones if present.

2.Soak  the beans overnight

3.Drain the water , add fresh water to cover and cook until  it becomes soft.

4.Drain  the water  and puree along with  the salt and syrup or sugar.

5.Heat a pan  and  fry  the puree for a few minutes till  most of the liquid to evaporate.

6.Add the orange zest and vanilla, then refrigerate.

For Pan cakes

1.Remove  the paste from the refrigerator and bring it  to the room temperature

2.Mix the flour and salt together in a large bowl.

3.Make a hole  in the centre and pour in the beaten egg and vanilla, gradually mixing the flour into the egg while adding water.

4.Whisk the batter until smooth and leave to rest for 30 minutes.

5.Heat a tsp of oil in a pan , then ladle in enough batter to thinly coat the pan.

6.Reduce the flame and once the mix begins to solidify, spoon a 4cm strip of red bean paste on to the pancake.

7.Flip two sides of the pancake over the paste to make a rectangular shape and flip over the remaining two sides, forming an envelope to enclose the paste.

8.Seal the paste using a little more batter

9.Flip the pancake, adding a little more oil, and fry until golden brown.