Dissolve yeast in warm milk, then add eggs and sugar while stirring. Sift in flour and mix into a batter. Cover with plastic wrap and let rest for 20 minutes.
Prepare the fillings during this time: crush peanuts, dice assorted candied fruits, remove pits from jujubes and cut into small pieces. Thaw frozen jujube paste slightly and slice it. Rinse raisins thoroughly. Preheat a four-hole pancake pan on an electric induction cooker. Set to 200W (low heat) and grease the pan. Pour batter to cover the pan base. Maintain low heat to preserve shape. Increase heat to 400-600W (medium). Add sliced jujube paste or red bean paste. Cover with another layer of batter, filling molds 80% full to allow expansion. Top with candied fruits, jujube pieces, crushed peanuts, and raisins. Gently press fillings into batter. Flip with silicone spatulas once edges solidify. Cook until fully done. Alternatively, add all fillings with the bean paste layer before covering with final batter.