Recipe Ingredient
- 125g plain flour
- 45g glutinous rice flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp castor sugar
- 2 eggs
- 280ml water
- Enough oil for deep-frying
- Filling:
- 150g red beans, boiled till soft then liquidised
- 150g castor sugar
- 75 - 100ml oil
Instructions
- For the filling, put liquidised red bean puree into a nonstick pan. Add sugar and stir continuously, adding the oil gradually. Cook till the mixture becomes a paste. Dish out and set aside to cool completely. Divide tau sar filling into two equal portions. Flatten out on a sheet of plastic and refrigerate.
- For the batter, place sifted ingredients into a mixing bowl. Add in sugar and eggs. Stir in water gradually and mix well till smooth. Strain the batter.
- Heat a non-stick pan and brush lightly with oil. Pour in some batter, swirl the pan to form a thin pancake and cook till dry. Remove pancake on to a plate. Put one portion of red bean paste on to the pancake, then fold into half. Seal the edge with the batter.
- Heat oil in a kuali. Deep-fry the pancake on medium heat till golden brown. Dish out and drain.
- Cut into slices and serve hot.
