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SCMP Reporter

Ingredients:

For making the pastry skins:

Flour, 300g

Cornstarch, 40g

Egg yolks, 5 pcs

Water, 600ml

Oil, 40ml

For the filling:

Red bean paste, flattened, 80g

Some extra flour for making  flour paste

Some extra oil for pan-frying the cakes

Method:

1. Mix the flour, cornstarch, egg yolks and water  together to make a batter. Strain the batter to remove any lumps and then add  the oil.

2.  Heat a lightly oiled non-stick frying pan, then pour in the batter  so that it thinly coats the base of the pan. Remove the pastry skin and set aside. Repeat this process until you have make enough skins.

3.  Place some red bean paste in the centre of a pastry skin. Enclose this with another piece of skin and seal the edges  using  flour paste. To make  flour paste, mix some flour with a little water until it becomes a paste.

4.   Pan-fry the cakes  in oil until golden brown and then serve.



Pan-fried red bean paste cake (serves five)