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.
Keyword : fah sung wu, peanut cream, shanghai pancakes, shanghai style pancakes
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
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