It's about anything: Chinese Red Bean Paste Pancake (tausa pancake or 豆沙锅饼

Tuesday, 13 October 2015

Chinese Red Bean Paste Pancake (tausa pancake or 豆沙锅饼

INTRODUCTION

Usually, I do not like to issue recipe on Saturday as readers statistics showed that very few people are reading blogs.. In addition, I was rushing out submission recipes for magazine submission..

However, when I pre-posted my tausa or red bean crepe cake in a few Facebook Groups, likes are escalating and many people seems to wait for the recipe though I have told them I will share within two days time.

Seeing the huge number of Likes, I have decided to squeeze sometime now to issue this recipe to avoid members waiting.

This is a very common dessert usually served in the Chinese restaurants especially in the Shanghai area. In most restaurant after an 8 course dinner, this sweet Chinese crepe cake is usually served. It is supposed to be crispy on the outside and soft and sweet in the middle. Usually, red bean paste is used though for home made, I will assume you can use any type of fillings.

Preparation in not difficult at all.. It just need a bit of practise. The crepe cannot be too thick or too thin. Too thick there is a tendency to break and too thin, the dessert will be too sweet. If you have leftover mooncake fillings, you can always prepare this dessert for your family.

This is a Chinese dessert originated from Shanghai and the neighbouring Yangzhou. It was once a dessert common served in Shanghainese restaurant but eventually it become a snack commonly served in most eating outlet. As Per Baike:

“上海和扬州一带的风味点心。最早始于扬州，20世纪20年代后盛行于上海。起初是酒席、点心宴的配套点心之一，现在已成为上海地区的特色点心。因用甜豆沙为馅制成，故称”豆沙锅饼”。目前上海各著名菜馆和点心店都在经营此点。” (Source: http://baike.baidu.com/view/192620.htm)

WHAT IS REQUIRED

Servings: 4-6 adult servings

100 grams of bread flour
200 grams or ml of plain water
1 egg
200 grams of red bean paste

STEPS OF PREPARATION

Put the flour in a bowl. crack the egg, and add 1/3 of water. Whisk until it forms a sticky dough. Add the other 2/3 of the water, stir until in become a liquid batter.

Heat up a flat non stick pan or skillet under medium heat. Put about 1/4 of the batter and swirl it round until the surface is fully covered with the batter. Let the batter dries up. The crepe is considered as cooked when it dries up, the colour changes, air bubble starts to form at the bottom of the crepe and the sides of the crepe starts to curl up. Lightly lift up the side of the crepe and transfer to a plate. Let it cooled completely before proceeding the next step.

Divide the red bean paste into 4 portion of 50 grams each. Put it on top of a clingy wrap and wrap it in a rectangular shape. Use a rolling pin to roll it as flat as possible and to the size that fits your crepe. Transfer the rectangular red bean paste and put on the centre of the crepe. Wrap it out and ensure the red bean paste are fully covered. Prepare the remaining three portions.

In a flat frying pan, put 1-2 tablespoons of oil, pan fried the pancake until both sides are crispy and turn golden brown. Best served hot directly from the pan.