In a large bowl, combine 420g glutinous rice flour, 1 packet crispy fritter mix, and 100g sugar. Mix thoroughly until evenly combined.

Gradually pour in 300g hot water (50–60°C), stirring as you go. Once the flour absorbs the water, knead until a smooth, soft, non-sticky dough forms.

Note: If the dough feels dry, add a little more hot water. If too wet, sprinkle in a small amount of glutinous rice flour.

Let the dough rest uncovered at room temperature for 20 minutes. This relaxes the dough and prevents cracking when wrapping.

After resting, knead the dough briefly again to smooth it out. Divide into 10 equal pieces (about 60–70g each).

Flatten one piece into a round disc, slightly thicker in the center and thinner at the edges. Place one portion of red bean paste in the center. Carefully wrap and seal tightly using your palm and fingers, making sure no air is trapped inside. Roll gently into a smooth ball.

Roll each filled ball in raw white sesame seeds, pressing lightly so the seeds adhere well. Gently roll again in your hands to secure the coating.

Heat enough oil in a deep pot over low heat to about 120°C (250°F). The oil should show gentle ripples, and small bubbles should form around a chopstick inserted into the oil.

Carefully slide the sesame balls into the oil along the side of the pot to prevent splashing. Lightly nudge the bottoms to prevent sticking.

Keep the heat low and fry slowly for 4–5 minutes. Do not flip frequently. The balls will gradually float and expand.

Once floating and slightly puffed, increase the heat to high. Gently press the balls with a slotted spoon while frying to help them expand evenly and develop a crisp shell.

Fry for another 2–3 minutes until evenly golden brown and fragrant.

Remove and drain on paper towels. Let rest for 1–2 minutes before serving.

They are best enjoyed warm—crispy outside, chewy inside, with sweet red bean and nutty sesame aroma in every bite.