Step 1

Put about two thirds of the glutinous rice flour into a mixing bowl. Add sugar and mix well. Pour hot water over and mix with chopsticks until a sticky mass forms.

Step 2

Add the remaining one third of glutinous rice flour in two batches. Mix with chopsticks, then combine with your hand to form a soft dough that doesn’t stick easily to your hands (see note 3).

Step 3

Finally, add oil and knead it into the dough. It will become smoother and completely sticky-free.

Step 4

Roll the dough into a rope then cut it into 12 equal parts. Shape each piece into a ball.

Step 5

Divide red bean paste (or the filling of your choice), into 12 equal portions (about 1 tablespoon each). Roll them into balls as well.

Step 6

Shape a dough ball into a bowl shape. Place a piece of filling in the middle. Gently push the dough upwards to wrap around the filling tightly. Seal completely at the top, making sure there isn’t any leakage.

Step 7

In a small bowl, mix 1 tablespoon of glutinous rice flour with about ½ cup (120ml) of water. Put sesame seeds into another bowl.

Step 8

Briefly roll an assembled ball in the flour-water mixture to wet it all over. Then transfer it to the sesame bowl. Move the bowl in a circular motion so that the ball rolls and gets covered by the seeds.

Step 9

Gently press the ball all around to make sure all the seeds stick to the dough securely.

Step 10

Pour oil, enough to fully submerge the sesame balls, into a saucepan/wok for deep-frying. Heat it until it reaches 250°F/120°C.

Step 11

Gently slide in the balls. Do not overcrowd them as they will expand. Fry in batches if necessary. Use medium-low heat to fry. Move the balls around with a spoon to prevent sticking.

Step 12

Once they start floating on the surface, gently press them down with a slotted spoon so that they are submerged in the oil all the time.

Step 13

When the balls expand about 1½ times bigger than their original size, turn the heat up to high so it reaches about 320°F/160°C. Continue frying the balls, while pressing them down, for a short period until the sesame seeds become golden (see note 4).

Step 14

Transfer the balls out to a plate lined with a paper towel to absorb any excess oil. Let them sit for a few minutes before serving.

Step 15

You can keep leftovers, inside airtight bags/containers, in the fridge for up to 3 days, or in the freezer for 3 months.

Step 16

Reheat them in a preheated oven at 375°F/190°C for about 8 minutes (defrost first if frozen), or in an air fryer preheated at 375°F/190°C for 3 minutes.