To make black sesame filling: grind the toasted sesame into coarse powder using a mortar and pestle or blender. Transfer into a small bowl. Add in the rest of the ingredients and mix thoroughly. Cover and refrigerate until needed.

To make dough: In a medium bowl, make a well on the center of flour. Add sugar into the center. Then pour half of the hot water onto the sugar to melt it.

Stir everything until combined. Then gradually add more hot water as you mix, until the dough is smooth and not too dry or too sticky. If you overpour water and the dough becomes sticky, add a little more flour to fix the consistency.

Knead the oil into the dough until well combined. Cover and let it sit for 10 to 30 minutes.

To make coating: simply combine white sesame seed and black sesame seed on a small plate.

Divide the chilled sesame filling into 16 balls. Then also divide the rested dough into 16 balls. Cover the dough whenever possible so it does not dry out.

Flatten each dough ball, add sesame filling onto the center, then wrap up until the filling is tightly sealed. Roughly round up the ball.

Dip the ball into a bowl of water for one second. Transfer it into the bowl of sesame seeds to coat. Gently press to secure the seeds.

Preheat enough cooking oil in a deep pot to 300°F or 150°C. Deep-fry the sesame balls until golden brown. Frequently rotate each so it can puff and cook evenly. Once done, transfer to a plate lined with paper towel to catch any dripping oil. Best served warm.