Red Bean Pancake With Coconut Sauce

Recipe Ingredients

1		Coconut milk - (13.5 oz)
1 cup	93g / 3.3oz	Frozen finely-grated coconut
1 teaspoon	5ml	Butter
1 teaspoon	5ml	Flour
1 teaspoon	5ml	Whipping cream
1 tablespoon	15ml	Sugar
1/2 cup	118ml	Red bean paste
4		Spring roll pastry wrappers - (8" square)
		Oil - for deep frying
		Taiwanese sweet taro starch powder

Recipe Instructions

Combine the coconut milk and coconut in a saucepan and heat over medium heat until simmering.

Combine the butter, flour and whipping cream. Whisk the butter mixture into the simmering coconut milk mixture. Heat, stir occasionally, until the sauce is reduced and thickened, about 15 to 20 minutes. Stir in the sugar. Strain the sauce through a fine cheesecloth-lined strainer and set aside to cool.

Spoon 2 tablespoons red bean paste into the center of a spring roll wrapper. Spread the paste to form a 3-inch square. Moisten the edges of the wrapper and fold the sides in over the bean paste to form a square package. Repeat the process with the remaining bean paste and the 3 remaining spring roll wrappers.

Heat the oil to 375 degrees for deep frying in a wok. Fry the pancakes until crisp and golden brown, about 3 minutes. Drain on paper towels. Cut each pancake into four quarters.

Spoon about 2 tablespoons of the coconut sauce onto the bottom of each of 4 serving plates. Arrange the 4 quarters of each pancake on top of the coconut sauce on each plate. Sprinkle the pancakes with sweet taro powder. Serve warm.

Each serving: 588 calories; 8 grams protein; 47 grams carbohydrates; 5 grams fiber; 43 grams fat; 27 grams saturated fat; 8 mg. cholesterol; 258 mg. sodium.

This recipe yields 4 servings.

Source:
The Los Angeles Times, 08-04-2004

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