Love Eating Sesame Balls.

First, pour the sugar into warm water and stir with chopsticks until the sugar is completely dissolved, forming sugar water.

Pour the sugar water into the glutinous rice flour.

Stir with chopsticks to mix the water and glutinous rice flour together.

Then, knead the dough by hand. This is a soft dough, if it feels dry, you may add a little more water but not too much to avoid it becoming too runny. There is no need to knead like bread dough, just enough to form a cohesive dough.

Divide the dough into small balls of about 20g each and roll them into spheres (you can also stuff some red bean paste into the small dough balls at this stage to make filled sesame balls if you like).

Dip the small dough balls in water, then roll them in sesame seeds to evenly coat their surface (dipping in water helps the sesame seeds stick more securely to the dough balls and reduces fallout).

Next, it’s time to deep-fry. Heat the oil to moderate-low heat and gently add the sesame balls. Cook over low heat (this is crucial) and fry them slowly.

Once the sesame balls start floating, use a wooden spoon or other tools to press them down until flattened. They will slowly puff up again. Keep pressing and releasing several times (this step is key. Repeating this process allows the sesame balls to puff up bigger and become fully hollow).

Continue frying until the sesame balls puff up significantly and turn a golden color. Remove and drain the excess oil, then plate them. Eat while still warm for a crispy exterior and soft interior.

Finished product.