Add the coconut milk or water, and sugar to a pot and heat over medium-high. Stir to dissolve the sugar and bring to a simmer. Turn off the heat.

Add 5 oz of glutinous rice flour to a mixing bowl and slowly pour the liquid mixture into the flour, stirring with chopsticks to combine.

Switch to a rubber spatula and continue mixing the dough until free of lumps.

Gradually add the 1.4 - 2.1 oz of glutinous rice flour to the batter, stirring continuously, until the dough thickens and becomes elastic. Add vegetable oil and knead to incorporate. Cover the dough and let it rest for 30 minutes.

Meanwhile, divide the red bean paste into 16 pieces and roll them into balls.

Roll dough into a log, divide it into 16 equal pieces and roll them into balls. Poke a hole in the center big enough to fit a ball of red bean paste.

Fill the indentation with a red bean paste ball and work the dough around it until sealed. Seal the edges of the dough and roll it into a perfectly round ball.

Repeat the process until all the dough and filling are used up.

Wet each ball with water and roll in the sesame seeds until they are coated. Press the seeds into the dough with your palms and roll them into a perfect ball.

Heat vegetable oil in a wok or deep-frying pan over medium-low heat. Place half the balls in a strainer and fry on low for a few minutes. Turn the heat up and fry them until they are golden brown and crispy, stirring often. It takes 12-15 minutes. Turn the heat down to low and repeat with the second batch.

Remove the sesame balls from the oil and place them on paper towels to drain.

Serve the sesame balls warm or at room temperature. Enjoy!