In a large mixing bowl add the glutinous rice flour. Then make a well in the centre and add sugar. Pour in about half of the water. Mix in the flour from the centre to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it will be difficult to wrap the filling. Tip: always add the water a little at a time. Mix all of the ingredients well together until all the flour is moistened and the sugar has dissolved.

Rub your hands with a small amount of sesame oil and remove the dough from the mixing bowl. Roll it into a cylindrical shape and cut the dough into 10 equal pieces. Then shape each dough piece into a ball and transfer onto a plate or chopping board.

Go back to the glutinous rice balls and take one ball from the plate or chopping board. Keep the rest covered to prevent them drying out. Press the centre of the dough ball, making an indention. Enlarge the hole using your fingers until the red bean ball fits.

Cover one of the balls with sesame seeds to see if it stick. If not slightly dampen each glutinous rice ball (dango) with water (optional) and coat each one with sesame seeds. Gently press the dango and the sesame seeds together. Tip: if the dough is relatively soft and moist, wetting the glutinous rice balls may not be necessary.

In a saucepan pour in the oil and heat it between 140~150 °C. Tip: heat should not be too hot or they will split during cooking. To test if the oil is ready, dip one chopstick into the oil and if the end bubbles the oil it ready. Place the dango into the saucepan. Using chopsticks, rotate the balls gently so the sesame coating does not fall off.