Spread red bean paste into a square between 2 layers of plastic wrap.
Heat a wok and grease lightly with some oil. Pour batter into wok and tilt wok around so batter coats wok evenly. Cook over low-medium heat until partially set.
Holding red bean paste square in one hand, remove the top sheet of plastic wrap with the other hand. Flip red bean paste onto the centre of pancake in wok. Peel away the other piece of plastic wrap. Sprinkle pine nuts over.
Use a spatula to fold in the sides of pancake to cover red bean paste. Flip pancake over to fry other side until crisp. Increase heat if necessary.
Remove from heat. Cut pancake into 2 rectangular halves then cut into bite-sized pieces.