Five Sorghum Bukkumi with Sweet Red Bean

Add 135 mL boiling water gradually to 300 g sorghum flour, mixing with a spatula.

Let cool until safe to handle; knead into a dough and divide both dough and red-bean paste into five.

Press each dough portion into a flat round, about 10 cm across, making five rounds.

With a little oil in a pan over low heat, turn pancakes several times and cook about 6–7 minutes total until cooked through and puffed then settled.

Place 30 g of red-bean paste on each cooked round, fold in half and press the edge lightly. Cool a little before serving.