Serves 4
INGREDIENTS
about 8 tbsp sweetened red bean paste
8 Thin Pancakes
2-3 tbsp vegetable oil
granulated or caster (superfine) sugar, to serve

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Red Bean Paste Pancakes

Spread about 1 tbsp of the red bean paste over about three-quarters of each pancake, then roll each pancake over three or four times.

Heat the oil in a wok or frying pan and shallow-fry the pancake rolls until golden brown, turning once.

Cut each pancake roll into 3-4 pieces and sprinkle with sugar to serve.