Chinese Style Red Bean Pancakes

Directions

• In a bowl, stir in hot water to flour slowly. Combine well. Then stir in cold water too.
• Wait till it cools a little. Before kneading, add around ½ teaspoon of oil and then knead the dough for minutes until smooth. When you find the dough is too sticky to operate, coat hand with oil. And do not hesitate; continue kneading and it will become smooth in time. When well kneaded, cover with and rest for 20 minutes.
• Coat the board with oil and transfer the dough to the board. Divide the dough into five equal portions. Cover the rest portions and take one out.
• Flatten it and roll out to a larger wrapper. Spread around 1 and ½ tablespoon red bean paste evenly on surface. And then roll it up to form a long log and then roll into a snail shell shape. Flatten dough into a pancake that is 12cm to 15 cm in diameter
• Brush a thin layer of oil in a pan and place the pancakes in. Fry over medium fire until one side is done (takes 4-5 minutes) and turn over the fry the other side (takes 2-3). When the pancake is done, you will find they are almost double in thickness.