Red bean Paste Cake
- Number of Servings: 10
Ingredients
3/4 cup all-purpose flour, sifted2 large eggs1 1/4 cup waterRed bean paste (Mung beans, cooked and mashed)Oil for frying
1. In a bowl, mix egg + water well. Add sifted flour and mix into a thin batter.
2. Grease a non-stick frying pan in medium heat. Add a scoop of the batter and rotate the pan to form a thin sheet. When cooked, remove and set aside. Do the same with the remaining batter.
3. Use a plastic wrap to press the red bean paste into square and transfer it to the center of the cooked sheet, remove the plastic wrap. Fold the sides of the sheet to the center to form a square shape. Seal the edges with some tapioca flour + water mixture ( 1 tsp. tapioca flour + 2 tsp. water). Do the same with the remaining sheet(s).
4. Heat the frying pan with 3 Tbp. oil and pan fry the square cake until both sides are golden brown and crispy. Remove and drain on paper towel. Repeat for the remaining cake(s). Cut the cakes into pieces and serve hot.
Number of Servings: 10
Recipe submitted by SparkPeople user IBU3007.
2. Grease a non-stick frying pan in medium heat. Add a scoop of the batter and rotate the pan to form a thin sheet. When cooked, remove and set aside. Do the same with the remaining batter.
3. Use a plastic wrap to press the red bean paste into square and transfer it to the center of the cooked sheet, remove the plastic wrap. Fold the sides of the sheet to the center to form a square shape. Seal the edges with some tapioca flour + water mixture ( 1 tsp. tapioca flour + 2 tsp. water). Do the same with the remaining sheet(s).
4. Heat the frying pan with 3 Tbp. oil and pan fry the square cake until both sides are golden brown and crispy. Remove and drain on paper towel. Repeat for the remaining cake(s). Cut the cakes into pieces and serve hot.
Number of Servings: 10
Recipe submitted by SparkPeople user IBU3007.
Nutritional Info Amount Per Serving
- Calories: 164.3
- Total Fat: 5.0 g
- Cholesterol: 85.0 mg
- Sodium: 27.6 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.6 g
- Protein: 7.3 g
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