Heat 1 tbsp oil in a wok and add the sugar, coconut and bean paste. Fry for 4 minutes until the sugar has melted and the paste has a smooth texture. Continue to fry for a couple more minutes then leave aside to cool.
In another bowl, whisk the egg whites until stiff and add to the sieved plain flour and cornflour until a smooth batter is formed. Beat this mixture.
Clean the wok and heat enough oil to fry the dumplings. With the bean paste mixture, you can make approx 10-12 even-sized balls. Dip these into the batter evenly and deep fry in the wok for 3-4 minutes until golden and crisp. Drain on kitchen paper as you fry more.
Dust with icing sugar before serving, or try using your favourite syrup. (I'm gunna try with chocolate when I get the chance!).