Mix 2 cups of flour and 1 cup of warm water and keep kneading until it forms into a ball.

Once it is formed into a smooth ball, cut it into four sections and roll out each section into a circle.

Oil a zip lock bag and use it to grab 2 tbsp of mochi, flatten the mochi by pressing it over the bag, and once it is flat, add in the red bean paste ball in the middle and fold it up.

Once the mochi is wrapped around the red bean paste ball, add the mochi ball to the dough.

Wrap the dough up by closing all the ends; make sure that everything is sealed tight so the mochi doesn’t burst when pan-frying. Twist the ends to close it securely. Dust a little bit of flour and have the smooth side facing up

Pat a little bit of water on top of the pancake and sprinkle on black sesame seeds. Pat in the sesame seeds, so it stays on the pancake.

Turn the heat up to medium-high and drizzle in a little bit of oil. Add in the mochi pancake and add in ½ cup of water. Put the lid on and let it cook for 15 minutes.

After 15 minutes, flip and cook on the other side for another 2-3 minutes.