100g red beans, cooked until soft and blended into a paste or puree
150g castor sugar
2-3 tbsp oil
1 tbsp Water-lily flour
Beat eggs and sugar lightly with a hand whisk. Sieve in half portion of flour gradually and beat until smooth. Add water in between then add flour and water again. Beat until batter is smooth. Stir in golden syrup and essence to mix. Leave batter aside to rest for 30 minutes. Stir in baking powder and mix into a smooth batter.
Lightly grease a non-stick pan. Pour one tablespoon batter on the heated pan and cook over medium-low heat until bubbles appear. Flip over to cook the other side of the pancake.
Remove and continue with the remaining batter. To serve add a tablespoon of red-bean paste filling onto a piece of pancake. Cover up with another piece of pancake. Press down slightly.
To make the red bean filling: Heat a non-stick pan with oil. Add half portion of sugar and stir well until sugar has dissolved. Add pureed red beans and stir continuously. Mix in the rest of the sugar. Stir over gentle heat until well combined for 7-8 minutes. Sift in water-lily flour and stir well to blend until paste is thick. Dish out filling to cool.