Place the yellow millet flour into a large bowl. Gradually add the warm water while stirring with chopsticks until shaggy crumbs form. Bring the dough together with your hands until soft and cohesive. Cover and let ferment at room temperature (20–25°C) for about 24 hours, until slightly airy with a mild fermented aroma.

Transfer the fermented dough onto a clean surface. Knead firmly for about 10 minutes until smooth and elastic. Shape into a log and divide into 10–12 equal portions (about 50g each). Roll each portion into a smooth ball.

Divide the red bean paste into equal portions (about 25–30g each). Flatten a dough ball into a round disc with thinner edges and a thicker center. Place the filling in the middle, seal tightly, and gently press into a round pancake about 1.2cm thick.

Heat a pan over medium-low heat and lightly brush with oil. Arrange the pancakes in the pan and cook gently for about 5 minutes on the first side until lightly golden. Flip carefully and cook the second side for another 5–6 minutes until evenly golden and slightly puffed.

Remove from the pan and let cool briefly. Enjoy warm for a soft, sticky texture, or allow to cool completely for a chewy, satisfying bite—the more you chew, the more fragrant it becomes.