Prepare the red bean filling: Follow my homemade red bean paste recipe to make the red bean paste. Roll the red bean paste into 25g balls and set them aside.

Make the dough: In 250g of flour, add 2g of yeast, 3g of baking powder, 25g of sugar, 40g of lard, and 110g of water. Stir with chopsticks until it forms a crumbly texture, then knead into a smooth dough. Place the dough in a bowl, cover with plastic wrap, and let it rest for 15 minutes.

Form the pastries: After the dough has rested, remove it from the bowl and place it on the work surface. Roll it into a long log and divide it evenly into 20 portions. Roll each portion into a round disc about the size of a dumpling wrapper. Place one red bean ball in the center of each disc. Slowly gather the edges of the dough around the filling and pinch to seal it tightly. After sealing, gently press the dough into a flat, round shape.

Cook the pastries: Heat a pan without adding oil, and place the prepared red bean cakes into the pan. Keep the heat at medium-low and flip the cakes frequently to ensure even cooking on both sides. Continue cooking until both sides are golden brown. Gently press the cake, and if it springs back quickly, the soft red bean cake is ready.