Ingredients:
Dough:
2 cup glutinous rice flour-divided
1/4 cup white sugar
2/3 cup hot water-just boiled
1 teaspoon neutral cooking oil
Filling:
3/4 cup red bean paste-or black sesame paste, or lotus paste
1 tablespoon glutinous rice flour
1/3 cup sesame seeds
Neutral cooking oil-for deep frying
Instructions:
Place about 2/3 of the glutinous rice flour in a mixing bowl, with sugar and mix well to combine. Pour over boiling water over and mix with chopsticks until a sticky mass forms.
Add remaining 1/3 of the rice flour in two batches, then mix well again with chopsticks and combine with your hand to form a soft dough that doesn’t stick.
Add oil and knead into the dough, it should not be sticky anymore at this point.
Roll dough into a rope and cut into 12 equal parts. Shape each piece into a ball.
Divide paste into 12 equal portions, then roll into balls.
Shape a dough ball into a bowl shape and place the filling in the middle. Push the dough upwards to wrap around the filling. Seal completely at the top and make sure that there is no filling leaking.
In another bowl, mix together 1 Tbsp glutinous rice flour with 1/2 cup water. Put sesame seeds into another bowl.
Roll the ball into the flour water mixture to coat, then roll in the sesame seeds all over. Gently press to adhere.
Heat up oil enough to submerge the sesame balls into a saucepan or wok. Heat until it reaches 250F.
Gently slide in the balls, making sure to not overcrowd because of expansion. Fry in batches if needed. Continue cooking on medium low and move to prevent sticking.
Once they start floating, press them down with a slotted spoon to keep submerged. They expand about 1 1/2 times bigger than original size, then turn heat to high to reach 320F. Continue frying while pressing down until golden. Transfer balls out to a plate lined with paper towels to absorb excess oil and let sit for a few minutes before serving.
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