In a mix bowl, stir in hot water slowly. And give a big stir to combine well. Then stir in cold water too.
Wait to cool down. Before kneading, add around 1/2 teaspoon of oil and then knead the dough for minutes until smooth. When you find the dough is too sticky to operate, coat hand with oil. And do not hesitate; continue kneading and it will become smooth in time. When well kneaded, cover with plastic wrapper and rest for 20 minutes.
Coat the board with oil too and transfer the dough to the board. Divide the dough into five equal portions. Cover the rest portions and take one out.
Flat it and roll out to a larger wrapper. Spread around 1 and 1/2 tablespoon red bean paste evenly on surface. And then roll it up to form a long log and circle the long log to form small round dough.
Shape into a pancake around 12cm to 15 cm in diameter. As it is very soft, we can shape it with hands.
Brush a thin layer of oil in a pan and place the pancakes in. Fry over medium fire until one side is done (takes 4-5 minutes) and turn over the fry the other side (takes 2-3). When the pancake is done, you will find they are almost double in thickness. Transfer out and enjoy warm!