• In a mixing bowl, add flour, corn starch, milk powder, 2 tbsp brown sugar and 1/8 tsp salt. Mix well.
• Slowly stir in 300 ml water, then crack and stir in 2 eggs.
• Set aside.

• In a non-stick pan on low heat, brush on a thin layer of oil. 
• When hot, pour in 1 ladle of batter and swirl to form a thin crepe. 
• Cook for 1 minute (or until dry), taking care not to overcook the crepe. 
• Remove, set aside and repeat for remaining batter.
• Lay out one crepe on a flat surface, then spoon 80 g red bean paste in the center in a rough rectangular shape. 
• Fold in the sides,then fold the bottom up, and layer the top over, like an envelope.

| When ladling batter into the hot pan, ensure that the batter is not too thick –ideally the batter should be slightly translucent

• In a separate pan on medium-high heat, heat 4 tbsp vegetable oil. 
• When hot, shallow-fry pancakes 2 at a time, until golden brown. 
• Drain excess oil on paper towels.