Sweet red-bean pancakes

Method

To make the paste: Sort through the beans, discarding any stones. Soak overnight to shorten the cooking time. Drain, add fresh water to cover and cook for 30 to 45 minutes or until soft.

Drain, then puree in a food processor, adding the salt and syrup or sugar. Heat a skillet and saute the puree for a few minutes, allowing most of the liquid to evaporate. Add the orange zest and vanilla, then refrigerate.

To make the pancakes: Allow the prepared red-bean paste to reach room temperature.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the beaten egg and vanilla, gradually working more of the flour into the egg while adding water. Whisk the batter until smooth and leave to rest for 30 minutes.

In a frying pan, heat a teaspoon of oil, then ladle in enough batter to thinly coat the pan. Turn down the flame a little. Once the mix begins to solidify, spoon a 4cm strip of red bean paste on to the pancake. Then flip two sides of the pancake over the paste to make a rectangular shape and flip over the remaining two sides, forming an envelope to enclose the paste. Use a little more batter to seal the envelope. Flip the pancake, adding a little more oil, and fry until golden brown.

Traditionally, the pancake is now removed from the pan and deep-fried, but if you're in a hurry, fry it only once, sprinkle with toasted sesame seeds and eat up while it's hot and sticky.