If you love those old-school pastries that smell amazing and taste even better, you’re going to fall in love with these Pan-Fried Red Bean Pastries. They’re soft, fragrant, and have that irresistible crispy layer on the outside — all made without an oven! Perfect for breakfast, tea time, or a cozy snack on a rainy day What makes them special is the combination of a light fermented dough and rich red bean paste.
The texture is beautifully balanced — slightly chewy and flaky outside, soft and sweet inside. Plus, they’re easy to digest and incredibly satisfying without being too heavy.
These pastries are made in a pan, so you don’t need any fancy baking tools. Just a few ingredients, a little patience, and you’ll have freshly made bean pastries that smell like a bakery at home!
Pan-Fried Red Bean Pastries — Crispy Outside, Soft Inside
Ingredients
Dough:
- 300g all-purpose flour
- 3g instant yeast
- 3g sugar
- 185g water
Oil Paste (for layers):
- 200g flour
- 100g cooking oil
Filling:
- Red bean paste (as needed)
Instructions
- Make the dough: In a bowl, combine flour, yeast, sugar, and water. Knead into a smooth dough. Cover and let it rise until doubled in size (about 1 hour).
- Prepare the oil paste: In a separate bowl, mix flour and cooking oil until smooth and paste-like. Set aside.
- Assemble: Roll out the dough and spread a thin layer of the oil paste on top. Roll it up like a jelly roll, then cut into equal portions. Flatten each piece and wrap in a spoonful of red bean paste.
- Pan-fry: Heat a non-stick pan over low heat. Place the pastries in the pan and cover with a lid. Cook slowly until both sides are golden brown and crisp.
- Keep the heat low — this helps the pastry cook through without burning.
- You can replace red bean with black sesame or lotus seed paste if you like.
- Store leftovers in an airtight container and reheat in a pan for that fresh crispiness again.
Q&A — Pan-Fried Red Bean Pastries
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 12 hours. Let it come to room temperature before assembling and pan-frying.
How do I keep the pastries crispy on the outside?
Cook them over low heat and cover with a lid to cook evenly. Avoid high heat, which can burn the surface before the inside is fully cooked.
Can I use store-bought red bean paste?
Absolutely! Store-bought paste works perfectly. If it’s too thick, add a small splash of water to soften it for easy wrapping.
Is it possible to bake these instead of pan-frying?
Yes, you can bake at 180°C (350°F) for 15–18 minutes until golden. Brush lightly with oil or butter to get a crispy texture similar to pan-frying.
How do I prevent the pastries from becoming soggy?
Drain excess moisture from the red bean paste and keep the oil paste layer thin. Cook slowly and flip gently to maintain crispiness while keeping the inside soft.
Crispy on the outside, soft on the inside, and filled with that comforting red bean flavor — this pastry is the kind of homemade treat that never goes out of style
