Red Bean Thin Crepes (Boh Bing)

Why people make this snack

Thin glutinous rice crepes filled with sweet red bean paste are a beloved street snack across southern China and Hong Kong. Light and slightly chewy, they make a gentle appetiser or afternoon treat. In Cantonese food culture, red beans are prized not just for their flavour but for their role in traditional food therapy — they are commonly used in soups and desserts to support the body’s ability to drain dampness and move fluids gently. Paired with the mild, easily digestible glutinous rice wrapper, this is the kind of nourishing snack that Nourilo loves to make at home with family.

Method

1. Prepare the red bean filling. Rinse red beans and soak for at least 4 hours or overnight. Drain, then steam or simmer with enough water until completely soft (about 45–60 minutes). Drain off excess liquid, mash with sugar to taste, then stir in your choice of peanuts, sesame, or coconut. Set aside to cool.
2. Make the batter. Combine glutinous rice flour, cheng flour, and sugar in a bowl. Gradually add water, stirring to make a smooth, pourable batter with no lumps. If adding matcha powder, dissolve it in a little warm water first, then stir into the batter.
3. Fry the crepe wrappers. Heat a non-stick pan over medium-low heat and brush lightly with oil. Pour a ladleful of batter and swirl to make a thin, even round. Cook until the surface is set and edges start to lift slightly — about 1–2 minutes. Carefully slide off and repeat with remaining batter.
4. Fill and roll. Place a generous spoonful of red bean filling along the lower edge of each crepe. Fold in the sides, then roll up firmly to enclose the filling.
5. Pan-fry the rolls. Return the rolled crepes to the lightly oiled pan over medium heat. Fry, turning gently, until golden and lightly crisp on the outside — about 2–3 minutes per side.
6. Slice and serve. Transfer to a plate, cut each roll on the diagonal, and serve warm.

Nourilo’s Tips

• The key to a smooth, unbroken wrapper is getting the batter consistency right — it should flow off the ladle in a thin, even stream. If it tears, add a splash more water.
• Steam the red beans before mashing for a smoother, finer paste; simmering works but may leave a slightly coarser texture.
• Mix different fillings — some crepes with just coconut and sesame, others with the red bean paste — to keep things interesting for the table.
• If green tea powder is added to the batter, the colour is a pleasant pale green and the slight bitterness balances the sweet filling beautifully.
• These are best eaten warm and freshly made; they soften and lose their crispness after sitting too long.