Use four silicone pancake molds (about 3 inches diameter x 2 inches high). Lightly grease the inside of each mold with butter. Arrange the molds in a skillet.

You can use either chunky or smooth sweet red bean paste—whichever you prefer. Use a type with less moisture. Shape two portions of bean paste into ovals, about 2.8 oz (80g) each.

Add all the ingredients marked with ★ (pancake mix, egg, milk, honey) to a bowl. Using the same tablespoon you measured the honey with, mix everything together until smooth and evenly combined.

Once there are no dry spots left, the batter is ready.

Spoon the batter into the prepared molds. For two of the molds, add a little extra batter. Reserve a small amount of batter to cover the bean paste later.

Cover the skillet and cook over very low heat for 5 minutes (Step 1). After 5 minutes, place the shaped bean paste onto the center of the two molds with extra batter.

Spoon the reserved batter over the bean paste. Cover again and cook for another 5 minutes (Step 2).

After 5 minutes, remove the two molds without bean paste. The surface should have small bubbles and feel a bit sticky to the touch, but they can be removed at this stage.

The bottoms should have a light golden color when removed.

Place the removed cakes on top of the ones with bean paste, fitting them together snugly in the molds.

Cover again and cook for another 5 minutes (Step 3).

After 5 minutes, flip the cakes and cook for another 5 minutes (Step 4).

Remove from the molds. If the sides are still sticky, return them to the molds and cook a bit longer, or microwave for 1–2 minutes.

This is how they look when finished.

Close-up of the top. Cooking slowly over very low heat gives them a nice, even color.

Close-up of the sides. They’re 2 inches tall—very impressive!

Close-up of the bottom. The color matches the top nicely.

Cross-section view. No air pockets and packed with sweet bean paste!