Combine all batter ingredients in a mixing bowl. Mix with a hand whisk until well blended and is a thin runny consistency. Divide the batter into two equal portions.
Lightly grease a flat non-stick pan with a little corn oil. Pour in one portion of the batter. Turn and tilt the pan to allow the batter to run evenly to the edge. This is to form a thin layer of pancake. Cook over a gentle low heat for 2 minutes or until the pancake is cooked. Do not allow the pancake to brown.
Use a palette knife to loosen the edges then lift pancake onto a plate. Do the same for the other portion of the batter to make a second pancake.
Spread one portion of red bean paste across the centre of each pancake. Fold the near end of the pancake over the filling. Tuck in both the sides. Smear a little beaten egg along the edge and fold the remaining flap over to seal the pancakes.
Deep-fry the pancakes in hot oil until golden brown. Once they puff up, do not move them round to prevent them from bursting. Remove the pancakes with a perforated ladle and drain on several layers of kitchen paper.