I often like to order this Chinese cake with red bean paste when I go to restaurants to eat, but I restored the version without oil today. Of course it is in the northern dishes’s menu, not Cantonese recipes. Northerners of Chinese love wheaten food which constantly appears in their daily meals far more than rice.
Red bean paste which is the top filling choice of many chinese dim sum is relatively easy to make and delicious. For today’s recipe I used the breaker to make the filling more smooth. Maybe it’s more time-saving and more convenient to buy ready-made red bean paste.
Add hot water for making a dough
In this recipe, hot water can make the cake wrappers softer. The temperature is 70 degrees Celsius or above.
Non-stick frying pan is a must
If you want cake verson without oil, a non-stick frying pan is a must. If you want to add some oil, you don’t have to choose the fryer anymore.
Be sure to adjust the heat to a low fire when you pan-frying the cake，otherwise you will get black pie.I have to say that the oil-none version takes longer time, you have to watch the fire and turn it over carefully.
How much sugar to add in the fillings
I added 50 grams of sugar to 500 gram of red beans. If you like sweet ones, you can add more.
When you put fillings in the wrapper, you need to have as much filling as possible, so that the cakes made in this way have thinner crusts.
Chinese Cake with Red Bean Paste
- 250 gram flour
- 150 gram hot water（70 degrees Celsius hot water）
- 400 gram red bean paste
- Make the flour into a dough with the hot water, stirring when adding water, then make them into a dough.
- Let it rest for about 10 minutes.
- Make the dough into wrappers, then add fillings, seal off the edges just like making a bun.then make every one a thin cake with the rolling pan.
- Heat a non-stick frying pan with low heat, add cake one by one, pan frying both sides until cooked through.