Korean Sweet Pancake Serving Size - 12 Prepared By - Alex Recipe Rating
			2 tablespoon yeast 80ml warm water 2 tablespoon sugar 180ml warm milk 1 3/4 cup flour 3/4 cup glutinous rice flour 1 tablespoon salt dash of sesame oil FILLING: - 500mg red bean paste/lotus paste/mung bean paste/grind nuts
			Combine ingredients (A) and set aside to rest for 15 mins. Then stir together ingredients (B) & (A) till well mixed then set aside to rest for an hour or till double in size. Once it's ready, punch and knead dough to release air till smooth. Divide dough into 12 portions for bigger sizes or 15 portions for smaller sizes. Wrap each dough with 25gm of fillings (L) and then seal nicely, set aside to rest for 15 mins. Once it's ready, flatten each filled dough and pan fried them with just enough cooking oil till both sides turned golden brown. Serve warm.