SWEET DIM SUM: This is more a dessert served in Norther-style restaurants than a dim sum served at lunch time. Either way, you might enjoy making it at home.

RED BEAN PATTIES 豆沙窩餅:

 

 

 

 

1 ¼ cup all purpose flour                                            

2 eggs, beaten

1 ½ cups milk                                                             

8 oz. canned or home-made red bean paste, see posted recipe

cooking oil

 

 

 

Sift flour into a large bowl. Add in eggs and milk gradually, whisking with a wire-whisk and mixing into a smooth batter. Let stand 30 minutes.

 

Heat a large non-stick skillet until very hot and smear it with a little oil. Ladle batter into pan and rotate pan to spread out batter evenly, pouring off excess. Cook until browned on first side, then remove pancake to a dry work surface, browned-side downwards. Repeat with the rest of batter, making about 8 to 10 pancakes, reserving a small amount of batter.

 

Divide red bean paste equally between pan cakes, spreading each portion along the centre of each. Fold each pancake up from lower flap and sides and roll it into a long oblong shape. Dampen edges with a little reserved batter and seal the edges well.

 

In wok or deep saucepan, heat enough oil for deep frying over high heat until very hot. Deep-fry pancakes until golden brown. Remove and drain on paper towels.

 

Cut each pancake into portions to serve.