Start by adding the brown sugar to the hot water. Mix the two until the brown sugar has dissolved into the water.
Next, add your glutinous rice flour and baking powder to a bowl. Mix and create a well in the middle. Pour the sugar water into the well in the glutinous rice flour and then slowly mix the liquid outward into the flour to create your dough. Mix until the dough is well combined and no longer sticking to the bowl, this will take 3-5 minutes. It was easier for me to use my hands toward the end. Add slightly more water or glutinous rice flour as needed.
Next, lightly dust a cutting board or a different surface with the glutinous rice flour. Knead the dough for up to 5 minutes or until you have a smooth and slightly glossy dough mixture.
Next, divide the dough into 25-30 balls. Flatten the balls with your hands until they are around 1/2 inch thick. I find the dough was still crumbly when I first start working with it, but it will warm and become sticky to the heat of your hand.
Then add 1 tsp of red bean paste to the center of the disk and wrap the dough around the red bean paste. Crimp the edges to ensure they are sealed and then roll and toss the ball between your hands to smooth the outside.
Once you have made the balls you’ll roll them in the sesame seeds. If the seeds are not sticking to your balls then get your hands slightly damp with cold water and roll the balls in your hands so the outside becomes slightly wet. This will help the sesame seeds stick to the balls.
I rolled out all my sesame balls at once. When you get toward the end of your batch turn on the stove and heat your oil to 350 degrees F. You will want the oil to be deep enough to submerge the sesame balls when they first go into the oil.
Once your oil is up to the correct temperature add 4-5 balls depending on the size of your pot. The balls will expand as they fry, so plan accordingly when adding the sesame balls.
The balls will sink to the bottom when they are first frying, make sure to stir them so they don’t rest and cook on the bottom of the pot. You’ll cook these for 10-15 minutes. Make sure to stir the sesame balls occasionally so they cook evenly. They will become golden brown when they are ready.
Remove the balls from the oil, and place on a wire rack or paper towel lined plate to cool. I would recommend blotting off the excess oil before cooling on a wire rack since these were quite oily.
Store in the refrigerator for up to 3 days. Reheat in the oven or with a light fry in oil or an air fryer. These can also be frozen for up to a month. Reheat frozen ones in an oven or air fryer for 10 minutes at 325 degrees.