| 1 | Place the glutinous rice powder in a mixing bowl. |
| 2 | Bring the water to a boil and add the sugar; stir until completely dissolved. |
| 3 | Pour sugar water into the rice powder; stir until well mixed. |
| 4 | Gather the dough into a ball and knead until smooth. |
| 5 | Cut dough in half and roll each half into two 10-inch long rolls. |
| 6 | Cut each roll into 10 pieces. |
| 7 | Take one piece and roll into a ball. |
| 8 | Flatten it and place a ?inch round piece of sweet red paste into the center of dough. |
| 9 | Fold over sides to enclose filling and roll into a ball. |
| 10 | Repeat until all the balls are made. |
| 11 | Wet your hands with water and roll one ball in your hands to moisten the ball. |
| 12 | Dip the ball into a dish of sesame seeds until the entire surface is covered. |
| 13 | Press lightly to help the seeds adhere. |
| 14 | Add enough oil to a wok to a depth of 2 ?inches. |
| 15 | Heat to 350°F. |
| 16 | Deep fry balls for 8 to 10 minutes. |
| 17 | As they expand in the oil, take a pair of chopsticks and squeeze the balls to help them expand and fill with air. |
| 18 | The balls should triple in size, float to the top of the oil and turn golden brown. |
| 19 | Remove and drain on paper towels. |
| 20 | Makes about 20 balls. |
| 21 | Joyce jue - prodigy guest chefs cookbook |
