1 lb Water-ground glutinous rice
-flour
1 1/4 c  Light brown or white sugar
1 1/4 c  Boiling water, approx.
1 c  Red Bean Paste
1/4 c  White sesame seeds
6 c  Oil for deep frying

Put rice flour in large mixing bowl. Dissolve brown sugar in boiling
water; then stir sugar water into flour until flour is all damp. Add more
hot water if flour appears too dry. Pat and knead dough in bowl until soft
and smooth. Break off half the dough and roll it a little between your
palms; if it isnt smooth, wet your hands and roll it again. Then break it
into fifteen pieces. Roll each piece between your palms into a ball about
the size of a walnut. Cover with damp towel or plastic wrap. Take a ball of
dough and press an indentation into it, making a deep cup. Place 1 teaspoon
filling inside and close the cup, making sure you completely cover the
filling with the dough. Pince and twist off a pice of dough and seal the
edge well. Roll the filled ball between your palms to make it perfectly
round. Then roll the ball in sesame seeds, pressing gently, until the
entire surface is covered and the seeds adhere to the dough. Prepare the
other half of the dough and cover the finished balls with a damp towel or
plastic wrap. Heat wok over medium heat. Add oil and heat to 350 degrees.
Lower ina few balls at a time and let cook slighly. When sesame seeds turn
ligh brown, apply some pressure to the balls with the back of a large
ladle, pressing them against the bottom or side of the pan. Do this
continuously, pressing each ball until it blows up to about three times its
original size and the sesame seeds turn golden brown; this takes about 5
minutes.Each time you press down on a ball with the back of a large ladle,
it will automatically turn over and expand a little. The trick is to work
all the balls in separate turns, until they have tripled in size, pressing
each one separately and quickly going on to the next during the 5 minute
process. Drain the sesame balls on paper towels and serve them warm or at
room temperature. Already cooked sesame balls can be reheated in a
preheated 450 degree oven for about 5 minutes, or until they puff up again.
New Years Sesame Seed Balls