If you’re a fan of soft, slightly crispy pancakes with a sweet, smooth filling, then these red bean paste pancakes are exactly what you need to make! I love how easy and delicious these are—perfect for a snack or breakfast with a cup of tea.
Pancakes in Chinese Cuisine: A World of Endless Variety
When it comes to pancakes, China offers an endless array of variations, each with unique textures, flavors, and cooking methods.
Unlike Western-style pancakes, which are typically made from a batter, Chinese pancakes (often called Bing, 饼) are frequently made from dough—either unleavened, yeasted, or semi-leavened—and can be savory or sweet.
Famous Chinese Pancakes
Some well-known examples include:
- Yeasted Scallion Pancakes – Fluffy, layered, and infused with scallions.
- Peking Duck Pancakes – Thin, soft wrappers used to hold crispy duck, hoisin sauce, and scallions.
- Daikon Pancakes – Crispy pan-fried cakes stuffed with shredded radish.
The term Bing encompasses a wide range of flatbreads and pancakes, including:
- Mooncakes – Rich, dense pastries with sweet fillings.
- Shou Zhua Bing (Crispy Chinese Pancakes) – Flaky, chewy, and pan-fried to perfection.
The Difference Between Chinese and Western Pancakes
While Western pancakes (like red bean pancakes) rely on a pourable batter, Chinese Bing are often made from rolled or stretched dough, resulting in a chewier or flakier texture.
What is Semi-Leavened Dough?
If you’ve ever made Chinese dough-based dishes, you may have encountered semi-fermented dough (半发面). This method uses yeast, but the dough isn’t left to rise fully before cooking. As soon as the yeast is mixed into the dough, fermentation begins.
Unlike traditional buns that require longer rising times, such as in recipes like Peanut Sesame Buns, Noodle Buns with Tofu, Steamed Pumpkin Buns, and Cinnamon Sugar Buns, semi-fermented dough only rises for a short period, giving the dough a softer, yet chewy texture. This technique strikes the perfect balance between lightness and firmness.
Popular Fillings in Chinese Pancakes
Red bean paste is one of the most popular fillings in traditional Chinese desserts. If you love red bean paste, you might have seen it in many of my other recipes, such as:
- Lüdagun Recipe
- Red Bean Paste Buns
- Red Bean Paste Tang Yuan
- Fried Red Bean Bun
- Pan-fried Red Bean Mochi
- Red Bean Bread Recipe
For this Red Bean Paste Pancake Recipe, I use homemade red bean paste, which I find to have a fresher, richer flavor. However, store-bought red bean paste works just as well, saving time and effort.
If you’re looking to experiment, here are some other delicious fillings you can use in place of red bean paste:
Oil Paste in Chinese Pancakes
Another key component in achieving the perfect crispy yet flaky texture in Chinese pancakes is the use of oil paste (油酥). Oil paste is a mixture of flour and oil that is brushed or spread onto the dough before rolling or folding. When cooked, it creates distinct flaky layers and an extra-crispy texture.
This method is commonly used in scallion pancakes, green onion shao bing, and other Chinese flatbreads.
By incorporating oil paste into this Red Bean Paste Pancake recipe, you get an extra-crispy exterior while keeping the inside soft and flavorful, making each bite satisfying.
Ingredients:
Dough:
- 300g all-purpose flour
- 3g yeast
- 180ml warm water
Oil Paste:
- 30g all-purpose flour
- 30g vegetable oil (I use peanut oil)
Filling:
- 200g red bean paste (I recommend using homemade red bean paste for better texture; each pancake will have about 25g of filling, and this recipe makes 8 pancakes)
Decoration:
- Sesame seeds (as needed)
- A small amount of water
Instructions:
Make the Dough:
In a large bowl, combine 300g of all-purpose flour and 3g of yeast. Gradually pour in 180ml of warm water, stirring with chopsticks to form a rough dough.
Knead the dough with your hands until it becomes a smooth ball. Don’t worry if it’s a bit sticky at first—this is normal. Avoid adding too much flour to prevent the dough from becoming stiff.
Transfer the dough to your countertop and knead it until it’s smooth and elastic.
Make the Oil Paste:
In a small bowl, combine 30g of flour with 30g of vegetable oil (I use peanut oil). Stir until the oil and flour are fully blended into a thick paste. This oil paste will help create layers in the dough, giving the pancakes a crispy texture.
Prepare the Dough Pieces:
Roll the dough into a rectangular shape using a rolling pin, trying to make it even in thickness, around 3-4mm.
Evenly spread the prepared oil paste over the dough using a brush or spoon, ensuring it’s fully covered.
Roll the dough tightly from one end to create a long log. Cut the rolled dough into 8 equal pieces.
Take one piece, pinch both ends to seal it, then roll it out with a rolling pin to form a round shape that’s thicker in the middle and thinner at the edges.
Shape the Pancakes:
Place 25g of red bean paste in the center of each dough piece. To shape, fold the edges of the dough toward the center, just like you would when making buns (for a detailed folding technique, check out my article on how to fold buns). Ensure the filling is fully encased, and then pinch the edges tightly to seal the dough, keeping the red bean paste securely inside.
Place the filled dough seam-side down on the countertop and gently press it flat. Use a rolling pin to roll it into a small, round pancake, about 1-1.5cm thick. Be careful not to press too hard, or the dough may tear.
Decorate the Pancakes:
Lightly brush a small amount of water on the surface of each pancake to help the sesame seeds stick.
Evenly sprinkle sesame seeds over the pancake and gently press them in using your hands or the rolling pin.
Cook the Pancakes:
Preheat an electric griddle or pan on medium heat for 2-3 minutes. Brush a thin layer of oil on both the top and bottom plates.
Place the pancakes on the griddle, spacing them out so they don’t touch. Brush the tops with a little more oil for a crispier surface.
Close the griddle lid and cook for 2-3 minutes until one side is golden brown. Flip the pancakes and cook for another 2-3 minutes until the other side is golden brown.
If using a flat pan, flip the pancakes occasionally to ensure even cooking. Cooking time may be a little longer, around 5-8 minutes, depending on heat and dough thickness.
Once both sides are golden and crispy, remove the pancakes and place them on a cooling rack to cool slightly. Serve and enjoy!
Frequently Asked Questions
Can I use a different type of oil for the oil paste?
Yes, you can use other oils, such as vegetable oil or sunflower oil, depending on your preference. Peanut oil adds a rich flavor, but any neutral oil will work fine.
Can I freeze these pancakes?
Yes, you can freeze the uncooked pancakes. After assembling, wrap them tightly and freeze. When you’re ready to cook, you can cook them directly from frozen, adding a little more time to ensure they heat through.
Red Bean Paste Pancakes
Ingredients
Dough:
- 300 g all-purpose flour
- 3 g yeast
- 180 ml warm water
Oil Paste:
- 30 g all-purpose flour
- 30 g vegetable oil I use peanut oil
Filling:
- 200 g red bean paste I recommend using homemade red bean paste for better texture; each pancake will have about 25g of filling, and this recipe makes 8 pancakes
Decoration:
- Sesame seeds as needed
- A small amount of water
Instructions
Make the Dough:
- In a large bowl, combine 300g of all-purpose flour and 3g of yeast. Gradually pour in 180ml of warm water, stirring with chopsticks to form a rough dough.
- Knead the dough with your hands until it becomes a smooth ball. Don't worry if it's a bit sticky at first—this is normal. Avoid adding too much flour to prevent the dough from becoming stiff.
- Transfer the dough to your countertop and knead it until it's smooth and elastic.
Make the Oil Paste:
- In a small bowl, combine 30g of flour with 30g of vegetable oil (I use peanut oil). Stir until the oil and flour are fully blended into a thick paste. This oil paste will help create layers in the dough, giving the pancakes a crispy texture.
Prepare the Dough Pieces:
- Roll the dough into a rectangular shape using a rolling pin, trying to make it even in thickness, around 3-4mm.
- Evenly spread the prepared oil paste over the dough using a brush or spoon, ensuring it's fully covered.
- Roll the dough tightly from one end to create a long log. Cut the rolled dough into 8 equal pieces.
- Take one piece, pinch both ends to seal it, then roll it out with a rolling pin to form a round shape that's thicker in the middle and thinner at the edges.
Shape the Pancakes:
- Place 25g of red bean paste in the center of each dough piece. To shape, fold the edges of the dough toward the center, just like you would when making buns (for a detailed folding technique, check out my article on how to fold buns). Ensure the filling is fully encased, and then pinch the edges tightly to seal the dough, keeping the red bean paste securely inside.
- Place the filled dough seam-side down on the countertop and gently press it flat. Use a rolling pin to roll it into a small, round pancake, about 1-1.5cm thick. Be careful not to press too hard, or the dough may tear.
Decorate the Pancakes:
- Lightly brush a small amount of water on the surface of each pancake to help the sesame seeds stick.
- Evenly sprinkle sesame seeds over the pancake and gently press them in using your hands or the rolling pin.
Cook the Pancakes:
- Preheat an electric griddle or pan on medium heat for 2-3 minutes. Brush a thin layer of oil on both the top and bottom plates.
- Place the pancakes on the griddle, spacing them out so they don't touch. Brush the tops with a little more oil for a crispier surface.
- Close the griddle lid and cook for 2-3 minutes until one side is golden brown. Flip the pancakes and cook for another 2-3 minutes until the other side is golden brown.
- If using a flat pan, flip the pancakes occasionally to ensure even cooking. Cooking time may be a little longer, around 5-8 minutes, depending on heat and dough thickness.
- Once both sides are golden and crispy, remove the pancakes and place them on a cooling rack to cool slightly. Serve and enjoy!
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