In a mixing bowl, combine all-purpose flour, sweet rice flour, sugar, salt and yeast. Mix well.
Add lukewarm milk and oil; mix well. This is a very sticky dough. Cover and set aside for 1 hour.
Gently deflate the dough and stir well 3~4 times. Cover and set aside for another 30~40 minutes.
Combine all the ingredients for the filling in a small bowl.
Generously flour the work surface and divide the dough into 8 pieces. Take a piece of the dough in the palm, roll it into a ball and flatten it lightly.
Put about 1~2tbsp filling in the middle of the dough. Press lightly with a spoon and pull the dough over the filling. Form into a ball and flatten it lightly.
Heat 3~4tbsp oil in a nonstick pan, place the pancakes on the pan and cook on medium flame for 2~3 minutes or until the bottom is golden brown and crispy. Gently flip and cook on the other side for 2~3 minutes.