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Home / Cuisine / Asian / Shanghai Style Pancakes and Peanut Cream

Shanghai Style Pancakes and Peanut Cream

By: 👩‍🦳 Linda · Published: 🖨 December 27, 2021 · Updated: 💻December 27, 2021 · 🗨 40 Comments

Recipe ▼

These Shanghai Style Pancakes and Peanut Cream are a treat you can easily prepare in your kitchen using convenient prepackaged ingredients.

Light and crispy Shanghai Style Pancakes served with Peanut Cream.

Dessert is a must when there is company. It rounds off the meal nicely and conversations tend to flow more easily during dessert time. Therefore, it is always good to have some semi-homemade recipes on hand so that a dessert can be whipped up on short notice. The two desserts featured here today are very easy to put together using ready-made store-bought ingredients. It is pretty fuss free and takes only a few minutes to prepare.

Shanghai Pancakes

Shanghai Pancakes are thin, crisp pancakes filled with red bean paste. They are delicious served with a small bowl of peanut cream. I always remember the ones I had with our dear friends in Singapore who took us out for lunch at a Shanghainese restaurant. The food was really good but the Shanghai pancakes and peanut cream were memorable. The pancakes were nice and crisp and the peanut cream was smooth and delicious. Peanut Cream, a.k.a. Fa Sang Wu is a sweet soup savored in small quantities.

As it is not always easy to make a thin pancake, I used fillo dough instead. I filled it with canned red bean paste and rolled it up like a strudel. The preparation was a breeze.

Fillo pastry and canned red bean paste.

Peanut Cream

The peanut cream was also very easy to prepare using all natural peanut butter with just salt, purchased at the health food store. It is best to use the creamy variety of peanut butter.

Shanghai Style Pancakes and Peanut Cream

Similar Products Used in Making These Shanghai Style Pancakes

This post contains affiliate links. Please read my disclosure policy here.

Sweetened Red Bean Paste – No Preservative, No MSG, Non GMO, 14.11oz (Fine)
Athens Foods Pastry Fillo Dough Sheet, 16 Ounce — 12 per case.
Cuisipro Stainless Steel Measuring Cup and Spoon Set
AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in

Light and crispy Shanghai Style Pancakes served with Peanut Cream.

Shanghai Style Pancakes and Peanut Cream

These Shanghai Style Pancakes and Peanut Cream are a treat you can easily prepare in your kitchen using convenient prepackaged ingredients.
Author : Linda Ooi
Course : Dessert
Cuisine : Chinese
Keyword : fah sung wu, peanut cream, shanghai pancakes, shanghai style pancakes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings : 4
Calories : 490kcal

Ingredients
  

Shanghai Style Pancakes

  • 8 sheets fillo pastry (thawed)
  • 3 tbsp butter (melted)
  • 1 cup red bean paste (240g)

Peanut Cream

  • ½ cup creamy peanut butter (115g)
  • 2 cups water (480ml)
  • 1 tsp corn starch

Instructions
 

Shanghai Style Pancakes

  • Lay 4 sheets of fillo pastry on a work surface. Brusheach sheet with melted butter.
  • Spread ½ cup red bean paste into a thin layer on the top most sheet of fillo pastry.
  • Roll up filled pastry at 3½ to 4 inch width.
  • Place on a cookie sheet and bake in a 350˚F oven for 40 minutes or until golden brown.
  • Remove and allow pastry to cool before slicing.

Peanut Cream

  • Place peanut butter and 1½ cups (360ml) water in a small saucepan. Bring to a boil over medium heat, stirring until peanut butter is well incorporated.
  • Mix corn starch with remaining ½ cup (120ml) water. Pour corn starch mixture into peanut butter mixture. Stir to get a nice, smooth consistency. Turn off heat.
  • Serve immediately with Shanghai Style Pancakes.

Nutrition

Calories: 490kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Shanghai Style Pancakes made using thin sheets of fillo dough.

NOTE: The original publication of this post was on April 6th, 2011. This republication comes with changes to the writeup but the recipe remains the same.

Categories: 🗂 Asian, Chinese New Year, Dessert Tags: 📋 Chinese, peanuts, red bean paste

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Comments

  1. Grace says

    April 6, 2011 at 9:26 am

    This looks DELICIOUS 🙂

    Reply
  2. Sonia says

    April 6, 2011 at 9:28 am

    The pancakes are looking so inviting. Loved the peanut cream stuffing to add a dash of sweetness and making it healthy too, great recipe Biren !

    Reply
  3. Belinda @zomppa says

    April 6, 2011 at 9:58 am

    STUNNING! I’ve never tried this before, but you make me want to!

    Reply
  4. LeQuan says

    April 6, 2011 at 9:59 am

    I don’t think I’ve ever seen Shanghai pancakes before, how interesting. I was sold right away just on the looks. These look delicious, Biren. Definitely the most unique pancakes I’ve seen yet. Love that they seem so easy to make, and with so few ingredients too.

    Reply
  5. kristy says

    April 6, 2011 at 10:29 am

    Biren, thanks for sharing this wonderful recipe. It’s such a great idea by using phyllo sheets. It’s the best crust for this recipe. ‘ji ma wu’ & ‘fa sang wu’ are both very popular around here too. Now, there’s readymade packaging sold in every supermarket. So, it’s quite convinient. Hope you’re having a great day.
    Blessings, Kristy

    Reply
  6. Tanantha @ I Just Love My Apron says

    April 6, 2011 at 10:59 am

    I never have Shanghai pancakes before but the thin crispy pancakes sound good to me! I totally agree with you that a conversation goes smoother in dessert time 😀

    Also, you can’t go wrong with peanut butter dipping sauce!

    Reply
    • Biren says

      April 6, 2011 at 11:09 am

      I love these pancakes and always wanted to make them. Glad to have found a short cut that works. Sorry I did not explain the peanut cream well. It is actually a sweet soup taken in small quantities and not a dipping sauce. I have updated my post. Thank you!

      Reply
  7. pigpigscorner says

    April 6, 2011 at 3:23 pm

    Yes, I always look forward to desserts! This sounds fab! I like how you used filo, so convenient and yummy!

    Reply
  8. blogbytina! says

    April 6, 2011 at 3:37 pm

    I”ve never seen such a thing! looks great!

    Reply
  9. Nami @ Just One Cookbook says

    April 6, 2011 at 6:31 pm

    Oh my! My favorite red bean!!! Is Fillo pastry something that we can buy easily? I’ve seen puffed pastry sheet in American supermarket but it looks a little bit different…or is it same? I’ve put sweet potatoes in those pastry sheet, but how come I never thought of putting red bean… I suck at baking idea. Duh.

    Reply
    • Biren says

      April 6, 2011 at 6:47 pm

      Yes, you can buy fillo (sometimes spelt as phyllo) pastry at the regular grocery stores. Super Target and many other grocery chains carry them at their frozen dessert section. These are very thin pastry sheets, different from puff pastry. There are many wonderful desserts you can make with fillo pastry.

      Reply
      • Nami @ Just One Cookbook says

        April 8, 2011 at 2:12 am

        Thanks for your answer! I’ll pay attention to baking section more from now on!

        Reply
        • Nami @ Just One Cookbook says

          April 8, 2011 at 2:13 am

          I meant baking goods… since I haven’t really baked much, it’s time to learn!

          Reply
  10. Zoe says

    April 6, 2011 at 6:55 pm

    That’s very innovative of you to use filo pastry to make this traditional Shanghai all time fav dessert. The peanut sauce is so inviting…

    Reply
  11. Pachecopatty says

    April 6, 2011 at 9:01 pm

    Such a beautiful color to the red bean paste and I like your peanut cream sauce. I think you ended a meal very well with this beautiful dessert;-)

    Reply
  12. Magic of Spice says

    April 6, 2011 at 9:03 pm

    What a perfect idea to use fillo, the slight crunch is fantastic here…What a fabulous dessert!

    Reply
  13. Jun says

    April 6, 2011 at 9:17 pm

    I’ve never had shanghai style pancakes before, and this looks so delicious!

    Reply
  14. tigerfish says

    April 6, 2011 at 9:30 pm

    The Shanghai-style pancakes sound really doable! This is one of my fav. desserts in some Chinese restaurants but a lot of these eateries seldom serve these pancakes now.

    Reply
  15. Nutmeg Nanny says

    April 6, 2011 at 9:33 pm

    Delicious! These look amazing and beautiful. I have never had red bean paste. It looks really tasty…yum!

    Reply
  16. Jasmine says

    April 6, 2011 at 10:14 pm

    i’ve never seen or try shangai pancake before. but you sure make it so lovely and gve me an extrememly good overview and impression of it! look really crispy and delicious. with the peanut cream, im sure it taste heavenly! yummy! (: (:

    Reply
  17. Nasi Lemak Lover says

    April 6, 2011 at 11:13 pm

    your Shanghai pancake look so cripsy and good.

    Reply
  18. Lisa H. says

    April 7, 2011 at 2:37 am

    Ages since I last had these… well since I had my early ‘retirement’ that is :). Used to savour these gorgeous dessert during company functions in hotels… must try making these one day 🙂

    Reply
  19. Anncoo says

    April 7, 2011 at 3:26 am

    Biren, I was thinking the other day to make Shanghai pancake too but the red bean paste still sitting in my fridge…hahaa..
    Thanks for sharing using fillo pastry, it must be very crispy and delicious 🙂 For the peanut cream, I’ve made something quite similar but yours looks so much better than mine.

    Reply
  20. DongXing says

    April 7, 2011 at 7:24 am

    Sweet pancake with a savoury peanut cream – what more could you ask? I love peanut cream and shanghai pancake – I sure hope to make these one day very soon. Excellent idea to use filo pastry – never thought of that myself….

    Reply
  21. Min {Honest Vanilla} says

    April 7, 2011 at 8:26 am

    Wow definitely a wonderfully easy translation of Shanghainese signature dessert 🙂 Very delicious!

    Reply
  22. Tiffany says

    April 7, 2011 at 9:28 am

    This is like nothing I’ve ever seen, but it looks delicious!!!

    Reply
  23. 5 Star Foodie says

    April 7, 2011 at 9:35 am

    These are so very unique, I love the pairing of these pancakes with the peanut sauce, this is a must try for sure!

    Reply
  24. Lyndsey says

    April 7, 2011 at 2:53 pm

    They look so good! I like the crispy phyllo crust. I have a difficult time finding canned red bean paste around here. I’ve never tried this!

    Reply
    • Biren says

      April 7, 2011 at 3:00 pm

      Sorry to hear that though I am a little surprised as red bean paste is a very popular Chinese dessert ingredient. I hope you find it soon so that you can make all those yummy red bean paste desserts. Otherwise, you will have to make your own. It takes a little time but you can adjust the sweetness level to your liking.

      Reply
  25. Victoria says

    April 7, 2011 at 4:21 pm

    I’ve never used red bean paste before, but I did once have red bean ice cream in Chinatown and it was fabulous! Definitely like this quick and easy dessert preparation, and it’s much more unique than what I would probably throw together for last minute guests. Very nice 🙂

    Reply
  26. torviewtoronto says

    April 7, 2011 at 7:09 pm

    pancakes look good haven’t made like this

    Reply
  27. Priscilla - She's Cookin' says

    April 8, 2011 at 1:05 am

    Looks delicious! I’ve never had this dessert, but I do love the flavor of red bean ice cream and thin, crispy pastry. Using phyllo was brilliant – I’m sure it was a big hit!

    Reply
  28. Angie's Recipes says

    April 8, 2011 at 6:44 am

    Those pancakes look fabulous! I love red bean filling.

    Reply
  29. kitchen flavours says

    April 8, 2011 at 8:04 am

    Your pancake looks wonderful! I have not made this in years! Would usually have these at wedding dinner in Chinese restaurants, yummy! I have not eaten this with peanut sauce either. Looks delicious!

    Reply
  30. sweetlife says

    April 8, 2011 at 10:30 am

    how fab!! I love the presentation and the peanut cream would be very welcomed in my home!!

    sweetlife

    Reply
  31. denise @ bread expectations says

    April 11, 2011 at 10:31 pm

    Using filo sheets for this is a stroke of genius! Yours look better than any I’ve ever tried in a restaurant or from the supermarket freezer! Beautifully done!

    Reply
  32. mystique says

    May 15, 2011 at 10:25 am

    Hi, the dessert looks great! I’ve been trying to find ready-to-eat/use red bean paste, but have been unable to find it. Is it available in any NTUC, for example? Is it in the fridge section? I even looked at the canned section in a Cold Storage but am unable to find it. Thanks for any tips!

    Reply
    • Biren says

      May 15, 2011 at 9:16 pm

      Hi Mystique, thanks for visiting! I am not sure where you can find it in your country but the red bean paste comes in cans. Please refer to this post http://www.rotinrice.com/2010/10/yokan-with-ginkgo-and-chestnuts/ for a picture of the can. Here in the US, most Asian grocery stores carry them.

      Reply
      • mystique says

        May 17, 2011 at 4:45 am

        Thanks for your reply, Biren! I’m living in Singapore. Yum, I love chestnuts! I’ve not seen those cans of red bean paste before. I’ll continue looking. Happy cooking! 🙂

        Reply
  33. Adelene Chin says

    June 4, 2011 at 3:59 am

    Hi Biren,

    Came across your blog and this is a definitely must try recipe for me. Had been looking high and low for a peanut cream recipe and glad to find one from your blog.

    Keep it up and happy cooking too !!

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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