Put 1 cup of glutinous rice flour into the bowl.
Then, add 1.5 tablespoons of sugar into the flour and mix it well.
Pour ½ cup of hot boiling water into the flour mixture. Mix the flour with a spoon. (Be careful when pouring the hot water.) The dough is hot, keep mixing with a spoon until it is not too hot and you can use your hand to knead the dough.
The dough is a little bit sticky and don't worry about adding extra flour. (Remember to knead the dough while it’s still hot/warm.)
After that, pour 1 tablespoon of vegetable oil into the dough and continue to knead the dough until it's not sticky. (I like to separate 2 times by pouring the oil. Therefore, I add ½ tablespoon of vegetable oil at a time and continue to knead the dough.)
Next, roll the dough into elongated shape.
Roughly divide the dough into 6 pieces.
Roll the pieces into 6 balls.
Scoop a tablespoon full of red bean paste and roll it into a ball. Repeat this step and roll 6 red bean paste balls.
Use your palm to press and flatten the flour dough.
Then, use fingers to flatten the side. Make sure the middle of the dough is thicker than the side. And, place the red bean paste filling in the middle of the dough.
Fold and roll the dough with red bean paste filling into a ball. Repeat and finish 6 of them.
After, use your palm to press the dough with filling slightly.
Spray some oil into the non-stick pan and turn on small/ low fire. Pan fry both sides of the sticky rice cake with red bean paste. Cover the lid for 5 minutes. Then, flip the other side pan fry and cover the lid for another 5 minutes.