Crispy Golden Sesame Balls

In a large bowl, combine the glutinous rice flour, sugar, and salt. Add the mashed potato and warm water, then mix until a smooth, pliable dough forms. It should feel like soft Play-Doh and not stick to your hands. Add more water by the teaspoon if the dough is too dry.

Knead in 1 tablespoon of vegetable oil until the dough is smooth and slightly glossy.

Divide the red bean paste into 12 small balls, about 2 teaspoons each. Set aside.

Divide the dough into 12 equal portions. Flatten one portion into a disc in your palm, place a ball of red bean paste in the center, and carefully wrap the dough around the filling, pinching to seal. Roll between your palms into a smooth, seamless ball.

Spread the sesame seeds on a plate. Lightly dampen each dough ball with water, then roll it in the sesame seeds, pressing gently so the seeds adhere evenly on all sides.

Heat the frying oil in a deep pot to 300 degrees F (150 degrees C) — this is lower than typical frying temperature and is essential for proper puffing.

Gently lower 4 to 5 sesame balls into the oil. Fry at this lower temperature for about 8 minutes, using a slotted spoon or spider to gently press each ball against the side of the pot repeatedly. This pressing action is what causes them to puff up and expand into hollow spheres.

Once the balls float, have expanded significantly, and turned a deep golden color, remove them to a wire rack to drain.

Let cool for 3 to 4 minutes before serving — the filling is extremely hot.