Sesame Seed Balls

Ingredients

 * 6 cups oil for deep-frying, or as needed
 * ½ cup white sesame seeds, or as needed
 * ¾ cup brown sugar
 * 1 - 1⅓ cups boiling water
 * 3 cups (about 400 grams) glutinous rice flour
 * 1 cup (about 200 grams) red bean paste (may not all be used)

Directions

 * 1) In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees f.
 * 2) Make sure that there is at least 3 inches of oil in the wok.
 * 3) Spread the sesame seeds over a piece of wax or parchment paper.
 * 4) Place a small bowl of water beside the sesame seeds.
 * 5) Dissolve the brown sugar in 1 cup of the boiling water.
 * 6) Place the rice flour in a large bowl.
 * 7) Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture.
 * 8) Stir until you have a sticky, caramel-colored dough, adding as much of the remaining ⅓ cup of boiling water as needed (don't add the water if not needed).
 * 9) Pinch off a piece of dough roughly the size of an average golf ball (about 1 tablespoon).
 * 10) Push your thumb into the dough to make an indentation.
 * 11) Roll 1 level teaspoon of sweet red bean paste into a ball.
 * 12) Place the red bean paste in the hole, and shape the dough over the top to seal.
 * 13) Make sure the red bean paste is completely covered.
 * 14) Continue with the remainder of the dough.
 * 15) Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball).
 * 16) Roll the ball over the sesame seeds.
 * 17) Repeat the process with the remainder of the balls.
 * 18) Deep-fry the sesame seed balls, a few at a time, in the hot oil.
 * 19) 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.
 * 20) Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
 * 21) Drain the deep-fried sesame seed balls on paper towels.
 * 22) Serve warm.
 * 23) If preparing ahead, refrigerate and then re-heat the balls until they puff up again.