Tip in all filling ingredients in a large bowl. Mix well with a wire whisk until fully incorporated.
1/2 cup brown sugar, 1/2 cup granulated sugar, 1 1/2 tbsp cinnamon powder, 1/4 tsp sugar
In a separate mixing bowl, pour warm water then add sugar. Stir until sugar dissolves.
3/4 cup + 1 tbsp warm water, 1 2/3 tbsp granulated sugar
Tip in instant yeast and vegetable oil then stir until wet ingredients are incorporated.
2 tsp instant yeast, 2 1/4 tsp vegetable oil
Add bread flour, glutinous rice flour, and salt. Mix with a spatula until rough dough forms.
1 1/4 cups bread flour, 1/2 cup + 2 tbsp glutinous rice flour, 1/2 tsp salt
Knead with hand for approximately 5-7 minutes and shape into a ball. Cover in cling film and let dough rest for 1 hour or until double in size.
When dough is double in size, remove cling film and lightly press top of dough to release air.
Dump dough on a lightly flour-dusted work surface and shape into a log approximately 12 inches in length. Cut into 10 equally-sized smaller dough.
Take a piece of dough and flatten with your hand into a dish shape. Add about 1 tbsp in the center of dough.
Once it’s done, seal the dough by gathering the corners then roll on top of work surface until smooth. Repeat this for the remaining dough.
Heat 1/4 cup oil in a pan over low-medium heat. Place 1-3 pcs. of dough depending on the size of the pan. Press lightly with a pancake press or turner to flatten and fry for 2-3 minutes.
When pancakes are golden brown on one side, flip pancakes and lightly press again to flatten and cook for additional 2-3 minutes or until golden.
Transfer in a plate and repeat process until pancakes are done. Let them cool down a bit for a couple of minutes then serve while warm. Enjoy! Bon appetit!