Red Bean Pancakes (Honey Bean Muffins)

 Chinese honey bean pancakes are a soft, sweet homemade dessert. 

Fluffy, tender pancakes paired with sweet soft honey red beans, with a mild milky flavor. 

It is easy to make without an oven, perfect for breakfast, afternoon tea and casual snacks.

Ingredients

Main Ingredients

120g all-purpose flour

2 eggs

80ml pure milk

30g granulated sugar

15g butter

180g sweet honey red beans

Auxiliary Materials

3g baking powder

A pinch of salt

Step-by-Step Instructions

1. Mix the batter

   Sift all-purpose flour and baking powder into a large bowl, add a small pinch of salt and granulated sugar, stir and mix well. Beat in two eggs, pour in pure milk, and stir continuously with a whisk until smooth, with no dry flour or lumps.
2. Adjust texture and flavor

   Melt the butter in advance and let it cool slightly. Pour the melted butter into the batter, stir evenly again, and let the batter rest for 15 minutes. This step makes the pancakes softer and more fluffy.
3. Preheat the pan

   Use a non-stick pan, heat it over low heat with no oil or a thin layer of oil. Keep the fire low the whole time to prevent burning.
4. Bake the pancakes

   Scoop an appropriate amount of batter into the pan, let it spread naturally into a round shape. Fry slowly on low heat until small bubbles appear on the surface of the batter and the bottom turns golden. Flip it gently and fry the other side until evenly golden and fully cooked. Take out and set aside. Repeat until all batter is used up.
5. Assemble with honey beans

   Take one pancake, spread a thick layer of sweet honey red beans evenly on the surface, then cover with another pancake. Press lightly to make them fit closely.
6. Finish and serve

   Cut into small pieces as you like. You can drizzle a little condensed milk or sprinkle powdered sugar on the surface for better taste and appearance. Serve warm for the best flavor.

Cooking Tips

1. Low heat is essential for baking soft pancakes; high heat will cause the outside to burn while the inside stays raw.
2. Resting the batter can help the baking powder work better, creating a fluffy texture.
3. Store leftover honey bean pancakes in an airtight container and heat briefly in a pan before eating.
4. You can replace honey red beans with matcha red beans or taro beans for different flavors.
5. Do not make the pancakes too thick, which will affect the taste and cooking time.

Stir-Fried Rice Cakes with Shrimp and Crab

 Stir-fried rice cakes with shrimp and crab is a delicious and hearty Chinese savory dish, popular in eastern China.

 Chewy soft rice cakes are stir-fried with plump shrimp, fresh crab meat and seasonal vegetables, coated in a rich savory sauce.

 It has a bouncy, tender texture, strong seafood aroma and balanced umami flavor, suitable for daily meals and festival feasts.

Ingredients

Main Ingredients

250g fresh rice cakes

180g peeled shrimp

1 whole fresh crab or 150g crab meat

Auxiliary Ingredients

2 eggs

half onion

1 small carrot

a few green vegetables

3 garlic cloves

2 slices ginger

2 stalks scallions

Seasonings

1 tablespoon light soy sauce

1 teaspoon oyster sauce

half teaspoon dark soy sauce (for coloring)

a pinch of salt

a little white sugar

white pepper powder

cooking wine

cooking oil

a little starch water

Step-by-Step Instructions

1. Prep raw materials

   Rinse the rice cakes and soak them in warm water for 10 minutes to soften and prevent sticking. Peel and devein shrimp, rinse clean and pat dry. Clean the crab, remove the shell and gills, then cut into pieces or take out crab meat. Dice onion, shred carrot, chop garlic and ginger, and cut scallions into sections. Beat the eggs and set aside.
2. Marinate seafood

   Put shrimp and crab pieces in a bowl, add a little cooking wine, white pepper and a pinch of salt. Mix well and marinate for 10 minutes to remove fishy smell and enhance fresh flavor.
3. Fry eggs and seafood

   Heat oil in a wok over medium heat, pour in the egg liquid and scramble into pieces, then take out for later use. Add a little more oil, put in marinated shrimp and crab, stir-fry quickly until they change color and are half-cooked, then scoop out and reserve.
4. Sauté aromatics and vegetables

   Leave base oil in the wok, add ginger, garlic and onion, stir-fry until fragrant. Add carrot strips and green vegetables, stir-fry for 1 minute until slightly tender.
5. Stir-fry rice cakes

   Add softened rice cakes into the wok, stir continuously over medium heat to avoid sticking. Drizzle with light soy sauce and dark soy sauce, stir evenly to let each rice cake absorb the sauce and turn light brown.
6. Combine and season

   Put the fried seafood and scrambled eggs back into the wok. Add oyster sauce, a little sugar and appropriate salt. Stir all ingredients evenly and simmer for 2–3 minutes on low heat. Thicken slightly with starch water to make the sauce wrap tightly around the rice cakes.
7. Finish and serve

   Sprinkle with scallion sections and a little white pepper, stir well and turn off the heat. Transfer to a plate and serve hot.

Cooking Tips

1. Soaking rice cakes in advance can effectively avoid breaking and sticking during stir-frying.
2. Do not overcook shrimp and crab to keep the meat tender and bouncy.
3. The seasoning should be light to highlight the natural umami of seafood.
4. You can add a little chili or pickled vegetables if you like a richer taste.
5. Stir continuously throughout the process to prevent rice cakes from sticking to the wok.