To make the bread dough, wash the rice and cook in about 2 cups of water.
Blend the cooked rice with the 100ml water too make a paste that is sticky and thick. Set aside in the fridge for later.
In the bowl of an electric mixer or just a large bowl, combine the lukewarm water with instant yeast. Stir until dissolved. Allow to proof; this takes about 5 minutes.
Then add the black rice paste and sugar. Stir until homogeneous.
Add the flour and mix on medium speed for a couple minutes. When there are still pockets of flour left, add the oil and continue to knead. The dough should not be sticky at all or stiff like cookie dough. It should be a stretchy dough. Knead in the electric mixer for 10 minutes or 20 by hand.
Cover the bowl with a damp paper towel and allow to rise until doubled in size. This takes about 1 hour.
To make the red bean paste, in an Instant Pot/pressure cooker/or a rice cooker, cook the beans in twice the volume of water. They should be fork tender (mash-able).
Once cooked, there should still be some water left in the pot. Add the sugar in and cook the beans cover medium heat. We are cooking off the water here.
Make sure to continuously stir to prevent the paste sticking on the bottom of the pan. Cook until all the water is gone and a red bean paste is left! It should be thick and spread-able. Set aside in the fridge for later.
Once doubled in size, roll into an 3/4 inch thick rectangle. One of the sides should be the length of the longer side of your loaf pan.
Spread a thin layer of red bean paste leaving a 1 inch border around the entire rectangle.
Roll it up from the side that matches with the length of the loaf pan. Once rolled up (make sure it's tight), place into a greased loaf pan, seam side down.
Dust the top with flour, cover with a damp towel, and allow to rest and rise for another 30-45 minutes. It should bloom up to form sort of a mushroom top. Meanwhile, preheat your oven to 350 degrees F.
Bake for 50 minutes or until a golden brown crust forms and it sounds hollow when you tap it.
Allow to rest in the pan and cool completely. Do not use a serrated knife to cut this bread because it will tear it. Just use a sharp chef's knife. Enjoy!