To make the paste. Soak the red beans over night. Cook in pressure cooker for 30
minutes. Wash them and pass through a sieve to
remove the tough skin. Pour into a calico bag and hang it up
so that the water drips off. Turn out the paste into a frying pan
and cook over low heat with sugar and oil. The paste should be smooth and glossy.
To make the batter. Sieve flour and salt into a bowl. Make a well in the center, put the egg
and 1/2 cup water in the well and mix to get a smooth batter. Beat the batter for 10 minutes and
then add the rest of the water. Let stand for 30 minutes. Fry the pancakes in a hot, greased pan
till they are lightly browned on both sides. Turn pancakes onto a plate, spread the
bean paste on it and fold the top and bottom over to get a long,
rectangular shaped cake.
When all the pancakes have been filled
and folded over, heat 2 tablespoons oil in a frying pan and fry each
pancake again until well browned. Cut each pancake into 3 cm pieces and
serve sprinkled with sesame seeds.