1 cup plain flour (all purpose flour)
2 tablespoons glutinous rice flour
1 cup water
130 grams red bean paste
a dash of salt
1 teaspoon sugar
1. Cook red beans with water until soft, add some sugar to your taste. Or just buy some tinned red bean paste at any Asian stores if you like.
2. Whisk eggs with water, add sifted plain flour and glutinous rice flour. Sprinkle salt and sugar. Mix well.
3. Heat a heavy frying pan over low heat with a bit of oil. Add a small cup of mixture. Immediately move your frying pan with a circle motion in order to spread the batter evenly on the pan. Fry the batter on bother side until done, but don’t fry until brown. Remove and place on a big flat plate. Put red bean paste in the middle of the pancake and fold sides to form a roll as the pictures show below.
4. Heat 1/2 cup of oil over medium-high heat. Put red bean pancake rolls in heated oil to deep fry until brown. Dish up and enjoy!
If you don’t like glutinous rice flour, you can just leave it out. It won’t make the taste different at all. The glutinous rice flour helps the rolling job done nicer and easier.