Sesame Balls with Peanut Filling

Prepare the filling by pulsing roasted peanuts and sugar in a food processor until finely crushed but not a paste. Mix in the peanut butter until the mixture can be pinched together. Roll into 12 small balls (about 1 teaspoon each) and set aside.

In a large bowl, dissolve 1/3 cup sugar in the hot water. Gradually pour this into the glutinous rice flour while stirring. Knead the mixture until a smooth, pliable, non-sticky dough forms. If it is too dry, add a teaspoon of water at a time.

Divide the dough into 12 equal portions. Roll each into a ball, flatten it into a disc, and place a peanut filling ball in the center. Gently wrap the dough around the filling and roll it between your palms to smooth any seams.

Prepare a small bowl of water and a plate of sesame seeds. Lightly dip each ball into the water, then roll it in the sesame seeds, pressing firmly so the seeds adhere well.

Heat oil in a deep pot to approximately 300°F (150°C). Carefully lower the balls into the oil. Fry over medium-low heat, using a slotted spoon to gently press the balls against the side of the pot; this helps them expand and remain airy.

Once the balls float and turn golden brown (about 8-10 minutes), increase the heat slightly for the last 30 seconds to crisp the exterior. Drain on paper towels and serve warm.