Sesame Balls

Instructions

1. Prepare the dough
   In a large bowl, mix glutinous rice flour, sugar, and salt. Slowly add hot water while stirring until a shaggy dough forms. Add 1 tablespoon of vegetable oil and knead until smooth and pliable. Cover with a damp cloth and let rest for 20 minutes.
2. Portion the red bean paste
   While the dough is resting, divide the red bean paste into 16-20 equal portions, about 1 tablespoon each. Roll each portion into a ball and set aside.
3. Form the sesame balls
   Divide the dough into 16-20 equal pieces. Flatten each piece into a 3-inch disc. Place a ball of red bean paste in the center of each disc, then carefully wrap the dough around it, pinching to seal completely. Roll between your palms to form a smooth ball.
4. Coat with sesame seeds
   Pour sesame seeds onto a plate. Moisten each dough ball by lightly dipping in water or rubbing with wet hands, then roll in sesame seeds until completely coated. Press the seeds gently into the dough to ensure they stick.
5. Heat the oil
   Heat oil in a deep pot or wok to 300°F (150°C). Use enough oil so the balls can float freely, typically 2-3 inches deep. Test the temperature by dropping a small piece of dough in - it should sizzle gently and float to the surface.
6. Fry the sesame balls
   Carefully add 4-5 sesame balls to the oil. The temperature will drop, which is good for the initial frying stage. Continuously stir and rotate the balls with a slotted spoon to ensure even cooking. As they cook, they will gradually expand and float to the surface.
7. Increase heat and finish frying
   After about 5 minutes, when the balls have expanded and are floating, increase the heat to medium-high (around 350°F/175°C). Continue frying for another 3-4 minutes until they turn golden brown and are crispy on the outside.
8. Drain and serve
   Remove the sesame balls with a slotted spoon and drain on paper towels. Allow to cool slightly before serving. They are best enjoyed warm when the exterior is crispy and the interior is chewy.