In a mixing bowl, measure out 180 g of glutinous rice flour. If you like your pancakes a bit sweeter, add 1-2 tablespoons of sugar to the flour and mix well.

Gradually pour in 250 ml of whole milk while stirring continuously. Mix until you achieve a smooth batter with no lumps. The consistency should be similar to a pancake batter—thick but pourable.

Heat a non-stick skillet or frying pan over medium-low heat. Lightly spray or brush the pan with oil to prevent sticking.

Pour a ladleful of the batter into the hot pan. Tilt the pan to spread the batter evenly, adjusting the size and thickness of the pancake to your preference. You can make smaller pancakes or one large one.

Sprinkle a generous amount of sweetened red beans on top of the batter while it's still wet. Feel free to add more or less based on your taste.

For an even distribution, pour a little more glutinous rice batter over the red beans, gently covering them.

Allow the pancake to cook on low heat until the edges start to set, about 2-3 minutes. Once the edges look firm, use a spatula to flip the pancake over carefully. Cook the other side for another 2-3 minutes until golden brown.

If making a larger pancake, you may need to adjust the cooking time to ensure it cooks through.

Flip the pancake a few more times if necessary, ensuring both sides are evenly cooked and golden brown.

Once cooked, transfer the pancake to a plate. You can serve it warm, optionally drizzling it with honey or syrup for extra sweetness.

For a delightful presentation, cut the pancake into wedges and serve with additional sweetened red beans on the side.