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Recipe: Red Bean Pancakes

Desserts do not feature prominently on Chinese restaurant menus, maybe because after all the food consumed there is no space left for dessert. These pancakes are very simple to make and are delicious served on their own or with ice cream. The filling is available in our stores and online.


230g plain flour (sifted with a pinch of salt)
300ml milk
100ml water
2 medium eggs
1 can red bean paste
peanut or vegetable oil to cook pancakes

Cooking Method

Serves 4

To prepare crepes, make a well in the flour and break in the eggs. Mix slowly by drawing in the flour, adding milk and water at the same time to make a lighter batter which should coat the back of a spoon.

Heat a non stick pan and cook the crepes, stack up the crepes for later use.

To make up the pancakes, place crepe on a plate and fill with 2 tsp of bean paste, spread paste in the centre of the crepe. Fold crepe over the bean mixture to make a flat parcel roughly 9x5cm.

Heat a little oil (1 tbsp) in a flat pan and shallow fry the filled pancakes on both sides.

Dust with icing sugar before serving.