In a mixing bowl, combine beaten egg, sugar, milk and oil with a hand whisk. Add in plain flour and mix well. Then pass batter through a sieve and rest it for 20-30 mins.

Meanwhile take one portion of the red bean paste and place it between plastic sheets. Lightly roll it into a rectangular shape.

Grease hot flat frying pan with little oil. Scoop about one and a half ladle of batter into medium hot pan. Turn and tilt the pan, so that the batter will run evenly to the edge to form a thin layer of pancake. Place the pan back on to the stove under medium heat, about 1 minute to cook or pancake is set.

Cool down the pancake slightly (for easy wrapping) and wrap in the red bean paste to a rectangular parcel. Smear a little coating along the edges to seal the pancake. Do the same for the other portion of the batter to make a second pancake.

Spread the coating on both sides of the parcel and sprinkle sesame seeds on one side of the parcel.

Add about 2 tablespoons of oil in frying pan, Fry the pancake with sesame seeds side facing down first till golden brown and then flip to the other and fry for another 1-2 minutes. Dish out and cut the pancake to slices before serving.