Hon Do Po Bin (red Bean Pancakes)

INGREDIENTS

INSTRUCTIONS

Cover the beans with cold water to l inch above the beans and soak
overnight. Cook the beans in the soaking water for about 2-1/2 hours,
until the beans are very soft, virtually falling apart. Cool the
beans. Pour off some of the water. Press the beans and remaining  water
through a food mill with a medium sieve. (May also use a  ricer.)
Discard the skins. Heat the vegetable oil in a wok or saute  pan
(ideally teflon-lined). Add the sugar and stir until dissolved.  Add
all of the red bean puree to the oil and sugar mixture, Stir
constantly until all of the water is evaporated, leaving a thick
paste. Cool the sweet red bean paste. Put it in a refrigerator
container and chill until solidified.  PANCAKES  Mix the eggs, flour
and water into a smooth batter. Blend until  smooth with no lumps. (if
necessary, strain through a sieve.) Heat a  wok or saute pan over
medium heat. Add 1/2 tablespoon vegetable oil  and swirl around to coat
the pan. (Use a paper towel to wipe away  excess oil.) Spoon 5
tablespoons batter into the pan and swirl to  make a round thin pancake
shape. Cook until light brown, about 1/2  minute. Add 3 tablespoons of
red bean paste on the center of the  pancake. Fold the pancake in half
and flatten it a bit. Flip the  filled pancake over and cook for
another 1/2 minute. To serve: Place  the pancake on a serving plate and
cut into 6 squares. Serve hot.  Yield: 1-2 servings  Converted by
MC_Buster.  NOTES : Recipe courtesy of Dorthea Wu, Owner China Fun
Restaurants,  NYC  Recipe by: IN FOOD TODAY SHOW #INB239  Converted by
MM_Buster v2.0l.

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