Glutinous Rice Flour Red Bean Pancake

Crispy, chewy Glutinous Rice Flour Red Bean Pancake—a traditional Chinese treat filled with sweet red bean paste and coated in sesame seeds.  Crispy on the outside, chewy on the inside, and filled with sweet red bean paste. This Chinese pancake is a texture lover’s dream! #RedBeanPancake

If you’ve ever wandered the streets of Hong Kong or Taiwan, you might have come across a small, unassuming pastry that’s crispy on the outside, chewy on the inside, and filled with a sweet, velvety red bean paste. This is the Glutinous Rice Flour Red Bean Pancake (豆沙烧饼-糯米皮), a traditional Chinese treat that’s as delightful to eat as it is fun to make. Today, I’m sharing my recipe for this beloved snack, which combines the unique texture of glutinous rice flour with the comforting sweetness of red bean paste. Whether you’re a fan of Chinese desserts or just looking to try something new, this pancake is sure to win you over.

The Origins of Red Bean Pancake

The exact origins of this dish are a bit of a mystery, but it’s a popular treat in many regions of China, as well as in Hong Kong and Taiwan. Glutinous rice flour has been a staple in Chinese cuisine for centuries, often used in desserts and snacks for its chewy, sticky texture. Red bean paste, on the other hand, is a classic filling in East Asian desserts, prized for its earthy creamy flavour and smooth consistency. Together, they create a pastry that’s both familiar and unique—a perfect representation of Chinese culinary tradition.

Why Glutinous Rice Flour?

Glutinous rice flour, also known as sweet rice flour, is the star of this recipe. Unlike regular rice flour, it has a sticky, chewy texture when cooked, making it ideal for desserts that need a bit of bite. When fried, the exterior becomes crispy and golden, while the interior remains soft and gooey. It’s this contrast in textures that makes the Red Bean Pancake so irresistible.

The Flavour Profile

The star of this dish is undoubtedly the red bean paste, which is sweet, earthy, and slightly nutty. It’s a classic filling in East Asian desserts, often used in mochi, buns, and pastries. The glutinous rice flour dough adds a neutral, slightly sweet base that complements the red bean paste perfectly. A coating of toasted sesame seeds adds a nutty crunch and a fragrant aroma, making every bite a delightful experience.

A Dessert That’s Not Too Sweet

One of the things I love most about Chinese desserts is that they’re not overly sweet. Instead of relying on butter, cream, or sugar, they often use ingredients like red bean paste, date paste, or sesame paste. This makes them lighter and less indulgent than many Western desserts, but no less satisfying. The Red Bean Pancake is a perfect example—it’s sweet enough to feel like a treat, but not so rich that you can’t enjoy it as a snack.

Perfect for Snacking or Dessert

This pancake is incredibly versatile. You can enjoy it as a dessert, a snack, or even a light breakfast. It’s filling enough to keep you satisfied, but not so heavy that it leaves you feeling sluggish. Plus, it’s easy to make in large batches, making it a great option for parties or gatherings.

A Taste of Chinese Tradition

If you’re new to Chinese desserts, this Red Bean Pancake is a great place to start. It’s simple, delicious, and a wonderful introduction to the flavours and textures of Chinese cuisine. So, roll up your sleeves, grab your glutinous rice flour, and let’s get cooking!

Glutinous Rice Flour Red Bean Pancake

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• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 6 mins
• Total Time: 16 mins
• Yield: 10 1x
• Category: Snack
• Cuisine: Chinese

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Description

Crispy, chewy Glutinous Rice Flour Red Bean Pancake—a traditional Chinese treat filled with sweet red bean paste and coated in sesame seeds.

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Ingredients

Units USM Scale 1x2x3x

• 250 g glutinous rice flour
• 3 tbsp brown sugar
• 3/4 cup water (adjust as needed)
• 1 cup red bean paste
• 1/2 cup white sesame seeds
• oil, for frying

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Instructions

1. In a large bowl, add the glutinous rice flour. Slowly add water, stirring with a fork until the mixture comes together. If the dough is too dry, add more water, a tablespoon at a time. If it’s too sticky, add more flour. Knead the dough with your hands until it’s soft and smooth.
2. Divide the red bean paste into 10 equal portions and roll them into balls. Do the same with the dough.
3. Take one dough ball and flatten it into a round disc about 2.5 inches in diameter and ¼ inch thick. Place a red bean paste ball in the centre, then pinch the edges of the dough together to form a ball and seal. Gently flatten the filled dough into a pancake shape.
4. Spread the sesame seeds on a flat surface. Press each pancake into the seeds on both sides, ensuring they stick.
5. Heat enough oil to lightly coat a non-stick skillet over medium heat. Add the brown sugar then fry the pancakes in batches, cooking for 2–3 minutes on each side until golden brown and the sugar has caramelised. Transfer to a plate lined with paper towels to drain.
6. Enjoy the pancakes warm as a snack or dessert.

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