Red Bean Paste Cakes
Yield
6 servingsPrep
15 minCook
15 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
red bean paste
|
* |
| 24 | each |
egg roll skins
|
* |
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
red bean paste
|
* |
| 24 | each |
egg roll skins
|
* |
| 1 | x |
vegetable oil
|
*
|
Directions
Divide paste into 24 potions.
Roll into balls.
Place bean paste ball in center of thin 'skin' circle.
Pull dough up around paste.
Roll into ball.
Flatten with hand and then use rolling pin to make a three inch shape.
Let stand for 10 minutes.
Deepfry in low heat for six minutes.
Then fry on high heat for one more minute or til golden.
