Dòushā Guō Bing is a type of a sweet non-leavened flatbread folded with oil and sweet red bean paste, it is a variant of the popular Cong You Bing (Minced Scallions Pancake). Though this Chinese bread is classified as a pancake it is made from dough instead of batter.
Red Bean Paste
- 1 1/2 cup red (adzuki) beans
- 1 1/4 cup sugar
- 1/2 cup flour
- 1/2 cup butter
- 3 cups high grade flour
- 1 tsp salt
- 4 tbsp Ghee + extra for brushing layers and frying
- 1 cup ice cold water
Red Bean Paste
- Place red beans in a pot and fill with enough water (beans should be 2 inch below the water surface). Bring to a boil and cook until soft, add water if necessary. Once its turns soft, mash it using a potato masher or a handheld food processor.
- Bring heat to low then add in the sugar and butter, mix well until totally dissolved.
- Add in flour and mix until it becomes a really thick paste, add water if necessary. Consistency should be something like a really firm mashed potato. Once evenly mixed turn off heat and let it cool.
- Sift flour and salt together.
- Place flour mixture in food processor and add ghee. Process until it looks like crumbles
- Remove from food processor and knead to make a dough adding water 1 tablespoon at a time.
- Make a large ball, place in a container and cover with cling wrap. Let it rest for at least an hour.
- In a floured board, divide the dough into 3 parts then using a rolling pin make a really long rectangle, brush top of rectangle with small amount of ghee. Now stating on the longer edge start rolling to form a rope, pick up the rope from one end and start coiling until it forms a small circle. Brush top again of circle with ghee then flatten it with a rolling pin, it should be thick as a coin. Do it for the remaining dough.
Dòushā Guō Bing
- Once pancakes are prepared, place them in freezer each separated by a cling wrap or wax paper. This makes handling really easy.
- Once frozen, remove from freezer one by one.
- Spread read bean paste on top of one pancake then place another pancake on top.
- Using a flat heavy pan, spray a bit of oil on top then cook until golden brown on each side.
- Do it the remaining dough.
- Once all cooked cut them into wedges then serve.
I love the crispy texture and warm red bean paste inside, this is my favourite dessert at Chinese restaurants.
Interesting history. This looks so delicious. I do love the mix of textures and the sweet and savory. Yum! Thanks for sharing.
I’ve never add flour to my red bean paste before, i prefer to simply thinken by itself…
this is what i’m craving for my brunch Raymund…..
Those look incredibly satisfying, in taste and texture.
Really interesting recipe! Not one I’ve heard of, but I like the flavors, and how you put the whole thing together. Good stuff – thanks.
Love red bean pasta desserts! We used to have it in freshly baked breads, back in Malaysia. This looks delish!
They look like piyaya (a popular treat from Bacolod) 🙂
I’ll eat anything with red bean paste in it. This look like a great sweet, little snack. Thanks for the Chinese pancake recipe and this sweet treat!
Gosh you’re brave and inventive to be able to try to make it yourself without a recipe – and it looks fantastic ! I had something very similar in a Taiwanese restaurant and it had thin slices of beef with the scallions. Delicious.