Red Bean Paste Cakes

These fried red bean paste cakes are a popular street food and dim sum treat across East Asia. Sweet red bean paste gets portioned into balls, wrapped in egg roll skins, flattened into three-inch rounds, and deep-fried until golden and shattering on the outside.

The two-stage frying is the technique that makes these work. Low heat first for six minutes cooks the wrapper through and starts the crisping process. Then a final minute on high heat turns the exterior deeply golden and blistered with crunch. That contrast between the shatteringly crispy shell and the warm, smooth bean paste inside is what keeps you reaching for more.

Letting the wrapped cakes rest for 10 minutes before frying gives the dough time to relax and seal around the filling, so they hold together in the hot oil.

Kitchen Tips

• Portion the bean paste into equal balls before wrapping. Uneven sizes mean uneven frying times.
• Seal the egg roll skin tightly around the paste. Any gaps will burst open during frying and the paste will leak into the oil.
• Keep the oil at a steady low temperature for the first stage. Too hot and the outside burns before the wrapper cooks through.
• Drain on a wire rack, not paper towels, to keep the bottom from steaming and going soft.

Variations

• Use sweet black sesame paste or lotus seed paste instead of red bean for a different filling.
• Sprinkle with sesame seeds before frying for extra nutty crunch on the outside.
• Bake at 400°F (200°C) for 15-18 minutes instead of frying for a lighter, less oily version.