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Sweetened red bean paste - 8 tbsp
Thin pan cakes - 8
Vegetable oil - 2-3 tbsp
Granulated or castor sugar to serrve

  • Spread 1 tbsp of the red bean paste over about three quarters of each pancake, then roll the pancake over three or flour times.
  • Heat the oil in a preheated wok or frying pan and fry the pancake rolls until golden brown, turning once.
  • Cut each pancake roll into three or four pieces and sprinkle with sugar to serve.
  • Instead of red bean paste you can substitute with mashed dates or sweetened chestnut puree.
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