Step 1

Using a mortar and pestle or blender, grind the toasted sesame into coarse powder.

Step 2

Transfer into a small bowl. Mix in the rest of the ingredients thoroughly.

Step 3

Cover and refrigerate until needed.

Step 4

Place the flour into a medium bowl and make a well on its center.

Step 5

Add sugar into the center. Then pour half of the hot water onto the sugar to melt it.

Step 6

Stir everything until combined. Then gradually add more hot water as you mix, until the dough is smooth and not too dry or too sticky. If the dough becomes sticky, stop adding water but add a little more flour.

Step 7

Knead the oil into the dough until well combined. Cover and let it sit for 10 to 30 minutes.

Step 8

For the coating, combine white sesame seed and black sesame seed on a small plate.

Step 9

Divide the chilled sesame filling into 16 balls.

Step 10

Divide the rested dough into 16 balls as well. Cover the dough whenever possible so it does not dry out.

Step 11

Flatten each dough ball, add sesame filling onto the center, then wrap up until the filling is tightly sealed. Roughly round up the ball.

Step 12

Dip the ball into a bowl of water for one second. Transfer it into the bowl of sesame seeds to coat. Gently press to secure the seeds.

Step 13

Preheat enough cooking oil in a deep pot to 300°F or 150°C.

Step 14

Deep-fry the sesame balls until golden brown. Frequently rotate each so it can easily puff and get cooked evenly. Best served warm.