Red Bean Paste Pancakes Recipe - Chinese Crepes 5 pts

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* Exported from MasterCook *

 

Red Bean Paste Pancakes Recipe - Chinese Crepes 5 pts

 

Recipe By :

Serving Size : 9 Preparation Time :0:15

Categories : LowCal (Less than 300 calories Vegan

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose flour

3/4 cup boiling water -- or as needed

3 tablespoons sesame oil -- or as needed

1 cup sweet red bean paste -- canned or homemade

2 tablespoons vegetable oil -- for frying, or as needed

2 tablespoons confectioner's sugar -- (icing sugar) optional

 

Sift the flour into a bowl. Add 1/2 cup boiling water to the flour and begin

stirring immediately. Knead the warm dough until it is smooth dough, adding as

much of the remaining 1/4 cup of water as is necessary. Cover the dough and let

it rest for 30 minutes.

 

Turn the rested dough out onto a floured surface. Cut in half. Use a lightly

floured rolling pin to roll each half out until it is 1/4-inch thick. Use a

cookie cutter to cut out 3-inch circles of dough.

 

Brush 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one on top

of each other, so that the oiled sides are together. (Don't worry if one of the

edges hangs over the other). Roll out the dough to form 1 6-inch pancake. Repeat

this process with the remainder of the 3-inch dough circles. Use a damp towel to

cover the prepared pancakes and keep them from drying out while preparing the

remainder.

Heat a heavy frying pan over low heat. Add one of the paired pancakes and cook

until browned on both sides (about 3 minutes altogether; the second side will

cook more quickly than the first side). Remove from the pan and pull the

pancakes apart. Continue with the remainder of the pancakes. Cool.

 

Heat 2 tablespoons oil over medium-high heat. Spread 2 to 3 teaspoons of red

bean paste over the white (unbrowned) surface of the pancakes, staying away from

the edges. Gently roll the pancake over loosely 2 to 3 times, and flatten to

form a flattened roll. (A quick and easy alternative is to fold the pancake in

half, so that it forms a half-moon shape). Brown the pancakes in the pan, on

both sides. Dust with the confectioner's sugar if using. The pancake can either

be eaten whole or cut into 3 - 4 slices for serving.

 

Serves 8 to 10

 

Description:

" 5 pts "

Cuisine:

" Asian "

Source:

" Rhonda Parkinson for Chinesefood.about.com "

S(Formatted by Chupa Babi):

" 02.05.08 "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 228 Calories; 8g Fat (31.2% calories from

fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 28mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 2165 0 0

 

 

 

 

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