Steps
1)   Divide red bean paste into small balls (size as lotus seed)
2)   Mix plain flour and corn flour, sift
3)   Whisk egg white until it becomes gruel condition
4)   Add 1/5 of the mix flour, keep stirring
5)   Repeat to add mix flour, stir to form porridge
6)   Dip the red bean paste ball into egg porridge one by one
7)   Heat wok with oil in medium heat, deep fry the red bean paste ball
8)   Drain out oil and dish up when the red bean paste ball turn golden
9)   Sprinkle white sugar on the surface of doughnut, serve
 

Remark 
tbsp -     table spoon