For visual key process photos, refer to the body of the post.

Make the sesame ball dough:

• Add sugar and water to a bowl to make a syrup. Stir to dissolve.
• Add glutinous rice flour.
• Add coconut oil and knead with your hands to form a smooth dough.
• Cover dough with cling wrap and let it rest for 15 minutes.
• Divide dough into 8 equal portions and roll into balls.
• Place sesame seeds into a small bowl.
• Place the dough ball into the bowl with sesame seeds, cover with a 2nd bowl and tightly grip while vigorously shaking to coat the dough ball.
• Roll the dough ball between your palms to secure the sesame seeds.
• Frying the sesame balls:
• Add frying oil to a pot or small saucepan.
• Place thermometer in the oil to check the temperature.
• When the hot oil reaches 120°C, add in the dough balls and let them sit for 30-40 seconds, then gently stir to prevent them from sticking to the bottom.
• They should sit in oil (120°C) for about 10 minutes, at a low temp so the dough balls will expand larger.
• After 5 minutes, they should float. Once the balls float, begin pressing on the balls, squishing them so they expand.
• Increase the heat and continue pressing the dough balls until they don't bounce back to their round shape.
• Stop pressing on the dough and fry until golden brown. At oil temp 190°-200°C, the exterior shell will be crisp.
• Check by tapping on the ball to see if it's crisp.
• Remove from the oil with a slotted spoon and drain on paper towel.
• Serve immediately.