Had too much time stuck at home during Singapore's "Circuit Breaker", so I tried making something that I was craving for, but didn't want to buy/order from outside. There aren't too many places that do tasty Chinese red bean pancakes, and if they do, they usually serve it as a large serving meant for 6-8 persons to share as a dessert.
I had some organic red adzuki beans on hand, but was quite sick of making red bean soup or red bean popsicles. I decided to try using frozen prata to replace the pastry encasing the red bean paste. The paste was easily cooked with the help of my pressure cooker. It did take a while to prepare this dish as I had to thicken the red bean soup to a thick paste, cool and spread it out as an even thin layer. This is a trick I learnt from watching ban jien kueh hawkers.
