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1
Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
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2
Place the rice flour in a large bowl.
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3
Make a well and add candy water all at once.
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4
Stir until the water is incorporated; the dough will be smooth but slightly sticky.
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5
Dust hands lightly with rice flour and roll dough into a thick rope.
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6
Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
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7
Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup.
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8
Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
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9
Add a scant 1 teaspoon of the red bean paste mixture.
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10
Gently pack the filling down.
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11
Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter.
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12
Squeeze together the dough, pressing to seal the dough securely.
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13
Roll between palms to form a ball.
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14
Continue filling the remainder of the dough.
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15
Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds.
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16
Roll and press the outside of each ball in the sesame seeds.
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17
In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer.
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18
Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes.
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19
As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot.
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20
The balls will expand as they are gently rotated and pressed.
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21
Increase the heat to medium-high and fry until golden brown, about 2 minutes.
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22
Place on a plate lined with several thicknesses of paper towels.
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23
Repeat with remaining sesame balls.
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24
Set aside oil to cool before discarding.
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25
Serve immediately.
