- 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.
- While waiting, place a portion of red bean paste on a cling film. Wrap and lightly roll into a rectangular shape.
- 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.
- 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.
- 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.
- Transfer the pancakes to a serving plate and cut into slices. Serve.