Add the water, sugar and salt to a small saucepan and bring to a simmer. Stir until the sugar is fully dissolved to make a syrup.

Slowly add the syrup gradually to the heatproof bowl with the glutinous rice, while mixing with a spatula, until the mixture becomes a smooth paste without any clumps.

Gradually add the remaining 50g (1/4 cup) glutinous rice flour in three parts, stirring until a cohesive dough is formed. If the dough continues sticking to the bowl, add an additional 10g (about 1 tablespoon) of glutinous rice flour. If it becomes crumbly, add 10g (2 teaspoons) of water.

Add 1 teaspoon of oil to the dough. Knead it with your hands to incorporate. The dough should become uniform and ductile, and should not stick to the bowl.

Once the dough is completed, wrap it in plastic wrap and rest in the fridge for 30 minutes.

While the dough rests, weigh out the red bean paste into twelve 16g balls (approximately 1 heaping teaspoon) (*Footnote 3). After weighing, roll each red bean paste portion into a ball by rolling between the palms of your hands. Place the red bean paste balls on a tray, and put it in the freezer (this makes the wrapping much easier and mess-free).

Once the dough has finished resting, transfer it to a clean working surface lightly dusted with glutinous rice flour. Roll the dough into a uniform tube. Cut the dough into 12 equal pieces that weigh approximately 32g each.

Roll each dough section into a ball with the palms of your hands, and cover with a moistened towel to prevent it from drying out.

To form the sesame balls, gently flatten a dough ball, forming a dimple in the middle. Place a chilled Red Bean Paste ball inside the dimple. Gently hold the dough ball in your dominant hand, delicately tuck the Red Bean Paste into the dough, while cupping the edge of the dough with your other hand. Continue tucking and cupping the edge of the dough, turning the dough section as you go, until the dough covers the chilled red bean paste ball. Press the edges of the dough together to completely seal the ball (*Footnote 4). Then roll the ball gently in your palms to round it out. Repeat this process with the remaining dough balls. Cover the formed balls with a wet towel to prevent them from drying out.

Place the sesame seeds in a small bowl. Wet both of your hands. Roll each ball to moisten the exterior, then place it into the bowl with sesame seeds. Gently shake the bowl in a circular motion to coat the ball evenly with sesame seeds. Place the sesame ball onto a tray. Repeat with the rest of the balls.

Prepare a sheet pan lined with a wire rack. Heat the oil to 300°F (150°C) in a medium-sized pot, and place half the sesame balls into the hot oil. To prevent the bottoms of the sesame balls from sticking to the pot and burning, gently stir them with a ladle or slotted spoon.

The sesame balls should begin to float to the top and puff up after the first few minutes. Stir them occasionally to ensure that the balls become evenly crispy.

Let the sesame balls cool off for 10 to 15 minutes before serving. Serve them warm or at room temperature.