Easy "Shanghai" Red Bean Pancake (using Kawan's Frozen Chapatti!!)

This product is really versatile & comes into handy when you want a quick roti to accompany your curry, moutabel, etc. It's really easy to use - just heat up a pan - no oil required - place the chapatti on the hot pan - within minutes, you have a nice fluffy chapatti. Never tried this in Malaysia, but when we tried it here, we bought many packets to put in the freezer. Cost is cheap too - about 0.40dh per piece (about 40sen).


When we didn't buy the normal bread for breakfast, I just heat up, put a slice of cheese in between and I have a nice melt in your mouth cheese in the "pancake".

Now, the texture of this chapatti is perfect for an easy, peasy, red bean pancake if you are craving for one. No need to go to Tai Thong to have your red bean pancake (or Shanghai pancake) - plus, it's also much cheaper.

I made a very easy red bean paste using the balance of red bean from the red bean dessert soup I made for Hannah. Drain the excess liquid - put into the blender with sugar. Take it out and fry in a pan with 1 tbspn of oil until it forms a thick paste.

Then, heat up the chapatti - when brown and toasty, take it out and spread the red bean paste onto it - fold into half and cut into triangles - there you have it - crispy red bean pancake.


Hubby says it tasted good - preparation time - about 15 mins for the red bean paste and 3 minutes to toast the chapatti and spread the paste -> serve. Great with fa sang wu (but very fattening!!).