Sesame Seed Balls

Combine brown sugar and boiling water in a large bowl, stirring until the sugar is completely dissolved. Allow the mixture to cool slightly until it is warm but not scalding.

Gradually add glutinous rice flour to the warm sugar water, mixing and kneading until a smooth, pliable dough forms that is firm enough to hold its shape without sticking to your hands.

Divide the dough into equal portions of about 30 grams each and flatten each piece into a small round disc. Place a teaspoon of your chosen sweet filling in the center and carefully pinch the edges together to seal, rolling each piece into a smooth ball.

Lightly moisten the surface of each dough ball with water and roll it generously in a bowl of white sesame seeds, pressing gently so the seeds adhere evenly all around.

Pour oil into a deep heavy-bottomed pot or wok to a depth of at least 3 inches and heat it over medium-low heat until it reaches 320°F (160°C). Use a thermometer to verify the temperature before frying.

Carefully lower the sesame balls into the oil in small batches, gently pressing and rolling them against the sides of the pot with a spatula to encourage even expansion. Fry for 10 to 12 minutes, turning frequently, until the balls puff up and the sesame crust turns golden brown.

Remove the sesame balls with a slotted spoon and transfer them to a wire rack or paper towel-lined plate to drain excess oil. Allow them to cool for at least 3 to 5 minutes before serving, as the interior filling will be very hot.