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Sweet red bean paste pancakes with a golden, crispy exterior are a comforting street food. A vegetarian, family treat with naturally sweet, fresh filling.
In a medium bowl, mix 1.5 cups all-purpose flour, 1 tablespoon sugar, and 0.25 teaspoon salt. Gradually add 2/3 cup water, stirring until a smooth, sticky dough forms.
Cover the dough with a clean towel and let it rest at room temperature for 20 minutes to allow hydration and gluten relaxation.
Divide the rested dough into 4 equal balls. Flatten each ball into a 4-inch disc, making sure edges are slightly thinner than the center.
Spoon 1/4 cup sweetened red bean paste onto the center of each disc. Fold the edges over to seal, then gently flatten to form thick pancakes (keep filling fully enclosed).
Heat 2 tablespoons vegetable oil in a nonstick skillet on medium. Place pancakes seam side down and cook for 3–4 minutes per side, pressing gently, until both sides turn golden brown and crisp.
