In a large bowl, combine 300g of all-purpose flour and 3g of yeast. Gradually pour in 180ml of warm water, stirring with chopsticks to form a rough dough.

Knead the dough with your hands until it becomes a smooth ball. Don't worry if it's a bit sticky at first—this is normal. Avoid adding too much flour to prevent the dough from becoming stiff.

Transfer the dough to your countertop and knead it until it's smooth and elastic.

In a small bowl, combine 30g of flour with 30g of vegetable oil (I use peanut oil). Stir until the oil and flour are fully blended into a thick paste. This oil paste will help create layers in the dough, giving the pancakes a crispy texture.

Roll the dough into a rectangular shape using a rolling pin, trying to make it even in thickness, around 3-4mm.

Evenly spread the prepared oil paste over the dough using a brush or spoon, ensuring it's fully covered.

Roll the dough tightly from one end to create a long log. Cut the rolled dough into 8 equal pieces.

Take one piece, pinch both ends to seal it, then roll it out with a rolling pin to form a round shape that's thicker in the middle and thinner at the edges.

Place 25g of red bean paste in the center of each dough piece. To shape, fold the edges of the dough toward the center, just like you would when making buns (for a detailed folding technique, check out my article on how to fold buns). Ensure the filling is fully encased, and then pinch the edges tightly to seal the dough, keeping the red bean paste securely inside.

Place the filled dough seam-side down on the countertop and gently press it flat. Use a rolling pin to roll it into a small, round pancake, about 1-1.5cm thick. Be careful not to press too hard, or the dough may tear.

Lightly brush a small amount of water on the surface of each pancake to help the sesame seeds stick.

Evenly sprinkle sesame seeds over the pancake and gently press them in using your hands or the rolling pin.

Preheat an electric griddle or pan on medium heat for 2-3 minutes. Brush a thin layer of oil on both the top and bottom plates.

Place the pancakes on the griddle, spacing them out so they don't touch. Brush the tops with a little more oil for a crispier surface.

Close the griddle lid and cook for 2-3 minutes until one side is golden brown. Flip the pancakes and cook for another 2-3 minutes until the other side is golden brown.

If using a flat pan, flip the pancakes occasionally to ensure even cooking. Cooking time may be a little longer, around 5-8 minutes, depending on heat and dough thickness.

Once both sides are golden and crispy, remove the pancakes and place them on a cooling rack to cool slightly. Serve and enjoy!