Chop the carrots into thin slices. Place the carrot slices in the steamer basket and steam for 18 minutes or until soft enough to mash. When done, drain and discard the steamed water.

In a bowl, mash the steamed carrots with sugar and honey. Mash until soft and dissolved.

Mix in glutinous rice flour and knead into a smooth, soft dough. The texture of the dough is soft when pressed and does not bounce back.

Divide the dough into equal-sized small balls. Then, dip the balls in water and coat them evenly with white sesame seeds. Gently press the sesame seeds onto the balls to let them attach firmly. Dipping in water first helps make the sesame seeds stick better to the balls.

Heat a pan with enough oil for deep-frying at 120°C. When the oil is at the right temperature, fry the balls until they all float to the top and turn golden brown. Remove using a strainer spatula and drain excess oil to prevent the balls from going soggy. In this step, the carrot balls first sink to the bottom. As soon as the balls float to the top, gently press them down to fully submerge in oil and cook all sides evenly. It is also important to move the balls around the pan to prevent them from sticking.