Sweet Bean "Gongs"

This is apparantly thai street vendor food, finicky batter, but oh god the end result is awesome. They make these spongy, sweet, chewy, toasted marshmallowesqe pancakes then you spread red bean paste between two and make a sandwich:

3 eggs

11/4 cups sugar

1/2 teaspoon baking soda

1/4 cup water, plus 1 teaspoon

2/3 cup flour, sifted

21/3 cups red-bean paste (look for the Companion brand name)

Vegetable oil

Beat eggs into a bowl with a whisk. Add sugar, and mix well. Beat the egg mixture until whitish and stringy. In a separate bowl, mix baking soda with 1 teaspoon of water, then combine with egg mixture. Next, add half of the 1/4 cup water and mix well. Stir in sifted flour. Gradually add the rest of the water until a batter is formed.

Place a lightly oiled griddle on medium heat. When the oil in the griddle is smoking, drop in ladle-sized balls of batter. Cook until the top surface of each ball is half dry and bubbles, and the bottom is golden brown. Turn over, and cook until dry. (The balls, which flatten into pancakes, should be cooked about 2 minutes on each side. The batter will make about 16 pancakes.)

Let the pancakes cool, then sort them into pairs. Spread the red-bean paste onto one pancake and then place a second pancake on top, forming a bean-paste sandwich.

Now my notes: First, eggs and sugar doesn't ever get stringy I wasted two batches of batter trying, but it does become a fluffy cream colored, that's when I stopped on my sucessful run.

Second, the recipe needs a bit more water than called for, if the batter isn't thin enough the sugar will carmalize and burn before the cake is cooked.

Third medium heat is too high! Cook at normal american pancake temp, med low and they will get golden brown nice and evenly

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those sound yummy! ill try to make those if i find some red bean paste around here

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