First launch of fried sesame balls

Put the white sugar into warm water to dissolve, add the leavening agent for sesame balls and stir evenly with chopsticks, then add the glutinous rice flour and stir evenly.

Let the kneaded dough rest for 15 minutes.

Roll an appropriate amount of red bean paste into a ball.

Divide the dough into 20 equal portions and roll them into balls.

Take a portion of dough and wrap it around the red bean paste.

Seal the opening by rolling it into a ball, and you can spread a little water evenly.

Then place the dough ball into the peeled sesame seeds and roll it evenly in the sesame.

Let each sesame-coated dough ball rest for another 15 minutes.

Pour an appropriate amount of cooking oil into the pan, and fry the sesame balls in the oil.

Keep turning the sesame balls constantly to ensure even heating and uniform color. When they turn golden yellow, take them out and drain the oil (because the oil is not deep enough, I tilted the pan slightly, which makes it easier to fry).

Fried everything, made two plates, each one hollow and puffy.