Red Bean Pancakes 豆沙鍋餅

Ingredients:
120g flour
1 egg
250ml water
30ml canola oil
250g Red Bean Paste
1 teaspoon potato starch mixed with 1 teaspoon water to seal pancakes (alternatively, use leftover batter)


Method:
1. Sift flour into a mixing bowl.
2. Lightly beat egg, add water, and pour the egg mixture slowly into the flour. Mix into a smooth batter.
3. Add in oil, mix thoroughly, and rest batter for about 15 minutes.
4. Heat a 20cm / 8" frying pan and rub a little oil all over the surface of the pan.
5. Pour in about 80ml (1/3 cup) batter and swirl the pan to evenly distribute the batter.
6. Cook over medium heat until both sides are set.
7. Set aside and continue with the remaining batter (makes 5 pancakes)
8. Divide red bean paste into 5 portions. Put a portion of red bean paste in the middle of a pancake, fold each pancake into a rectangular piece, and seal the edges.
9. Heat about 2 tablespoons oil in a frying pan and shallow-fry the pancakes until golden brown on both sides.
10. Cut each pancake into 4 pieces for serving.