RED BEAN PASTE PANCAKES

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

Method:

• 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.

Variations:

• Instead of red bean paste you can substitute with mashed dates or sweetened chestnut puree.