Shanghai-Style Red Bean Paste Pancakes
Pan-fried sweet pancakes filled with smooth red bean paste, a traditional Shanghainese dessert with a tender, golden crust. This Chinese-inspired recipe, ready in about 40 minutes, layers all-purpose flour, boiling water, vegetable oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup boiling water
- 2 tbsp, plus more for frying vegetable oil
- 3/4 cup, smooth red bean paste
- 1 tbsp sugar
- 1 tbsp, toasted sesame seeds
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a mixing bowl, stir 1 cup all-purpose flour with 1/2 cup boiling water using chopsticks or a fork until dough clumps, then knead with hands for 5 minutes until smooth. Cover and rest for 20 minutes.
- Step 2: Divide dough into 6 equal portions and roll each into a 4-inch circle on a lightly floured surface.
- Step 3: Spread 2 tbsp red bean paste mixed with 1 tbsp sugar evenly onto 3 circles, leaving edges clear. Cover each with a plain dough circle and pinch edges firmly to seal.
- Step 4: Gently flatten each filled dough ball into a 1/4-inch thick pancake.
- Step 5: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Fry pancakes for 3-4 minutes per side until golden brown and crisp, adding more oil as needed.
- Step 6: Sprinkle toasted sesame seeds over the pancakes while warm and serve as a sweet snack or dessert.
Frequently asked questions
How long does Shanghai-Style Red Bean Paste Pancakes take to make?
Total time is about 40 minutes (30 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Shanghai-Style Red Bean Paste Pancakes?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Shanghai-Style Red Bean Paste Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shanghai-Style Red Bean Paste Pancakes for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shanghai-Style Red Bean Paste Pancakes?
Chinese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
