In a pot, combine water and sugar, cooking until the sugar dissolves completely. Bring the water to a boil, then turn off the heat. This water will be used in the next step.

Place 100g of glutinous rice flour in a mixing bowl. Then, slowly pour the boiled sugar water, stirring continuously using a stirrer or chopsticks. The mixture becomes pasty and creamy. Make sure the water is freshly boiled when you do this to allow the glutinous rice flour to become stretchy.

Afterward, add 70g of glutinous rice flour.

Mix in half a tablespoon of vegetable oil to form a dough. Knead until you form a smooth, pliable dough.

Cover the dough with a plate or plastic wrap and let it rest for half an hour.

While letting the dough rest, prepare the filling by shaping it into round balls. Make sure the size is smaller than the dough balls. It will be a lot easier to form balls when the filling is refrigerated first.

After 30 minutes of resting the dough, roll it into a log and divide it into 5 small portions, about 50g each. Shape them into balls.

Press the ball to form a crater in the center, where you will place the filling. Add the filling, seal the top, and smoothen out the ball. This is the step where you should also check for thin or weak areas. If there are, thicken it with a patch of dough.

Make a mixture of water and glutinous rice flour. Coat the sesame ball by rolling it in the mixture.

Roll the ball in the sesame seeds, then press firmly with your hand. Make sure the ball is fully covered in seeds without empty spots.

Heat oil in a pan to around 120 degrees Celsius. The oil should be deep enough to deep-fry the balls. You can use a kitchen thermometer to check if the oil is ready.

Carefully place the sesame balls in the oil and fry for about 13 minutes, ensuring they are fully submerged in the oil. Continue moving the balls around in this step since the balls will first sink at the bottom of the pot.

When the sesame balls float to the top, gently press them down to fully submerge in oil and ensure even frying.

After 13 minutes, increase the heat to medium-high and fry for an additional 3 to 5 minutes until the sesame balls are golden brown and evenly colored.

Remove the sesame balls and let the oil drain. Let it cool before serving.