Directions

To Prep

1. Mix milk, egg, sugar and oil in a bowl until well combined using a hand whisk. Pour in flour and whisk to mix thoroughly. Sift the batter and allow to rest for 30 mins.
2. While waiting, place a portion of red bean paste on a cling film. Wrap and lightly roll into a rectangular shape.

To Cook

1. In a flat pan, heat up about ½ tsp oil over medium flame. Ladle about 1½ scoops of batter into the pan. Off heat, quickly tilt the pan to evenly spread out the batter, forming a thin layer of pancake. Back to the heat, cook the pancake for about 1 min until it has set.
2. Allow the pancake to cool down slightly. Then, transfer the red bean paste and wrap into a rectangular parcel. Lightly dab the edges with flour thickening to seal the pancake. Repeat with remaining batter and red bean paste.
3. Sprinkle some white sesame seeds on one side of the pancakes. Heat up a pan with 2 tbsp oil. Place in the pancakes, sesame seeds side down first. Fry until golden brown over medium heat. Turn to the other side and continue to fry for another 2 mins.
4. Transfer the pancakes to a serving plate and cut into slices. Serve.