Korean Pancake/ Straight Dough Method

Soft and chewy with sweet filling inside! How can you resist this Korean pancake? It is pretty easy to prepare and definitely will make again with other fillings.
 

Adapted and slightly modified from Kristy.
Ingredients :
(A)
2 tsp instant yeast
80ml warm water
2 tbsp sugar
 
(B)
180ml warm milk (I used only 150ml)
1¾ cup all-purpose flour
¾ cup glutinous rice flour
½ tsp salt
1 tsp sesame oil
 
For filling :   300g mung bean paste
*use any filling you like
 

Methods :
1. Add all ingredients (A) in the kneading bowl and set aside to rest for 15 minutes.
 
2. Add in all ingredients (B) into the yeast bowl. Knead till well combine. Set aside to rest for an hour or till double in size.
 
3. Transfer to kneading surface. Slightly knead to release air and till smooth.
 
4. Divide dough into 12 portions (about 45g). Wrap each dough with 25g of fillings and then seal nicely. Set aside to rest for 15 minutes.
 
5. Flatten each filled dough with palm then with rolling pin to get nice round shape.
 
6. Heat up a non-stick cooking pan. Place and arrange pancake inside the pan. Cook at medium-low heat for about 2-3 minutes each side or till golden brown.
* I cook without any oil. Once the pancake puff up a bit it indicates is time to turn over.
 
7. Remove and leave to cool on wire rack. Enjoy!
 

This pancake still taste great although leave to cool completely.