- 6 cups oil for deep-frying, or as needed
- 1/2 cup white sesame seeds, or as needed
- 3/4 cup brown sugar
- 1 - 1 1/3 cups boiling water
- 3 cups (about 400 grams) glutinous rice flour
- 1 cup (about 200 grams) red bean paste (may not all be used)
- In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F.
- Make sure that there is at least 3 inches of oil in the wok.
- Spread the sesame seeds over a piece of wax or parchment paper.
- Place a small bowl of water beside the sesame seeds.
- Dissolve the brown sugar in 1 cup of the boiling water.
- Place the rice flour in a large bowl.
- Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed).
- Pinch off a piece of dough roughly the size of a golf ball.
- Use your thumb to make a deep indentation in the dough and then the thumb and index fingers of both hands to form the dough into a cup.
- Roll 1 level teaspoon of sweet red bean paste into a ball.
- Place the red bean paste in the hole, and shape the dough over the top to seal.
- It is important to make sure the red bean paste is completely covered. Continue with the remainder of the dough.
- Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball).
- Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls.
- Deep-fry the sesame seed balls, a few at a time, in the hot oil.
- Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan.
- Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
- Drain the deep-fried sesame seed balls on paper towels. Serve warm.
- If preparing ahead, refrigerate and then re-heat the balls until they puff up again.