Prepare the filling by portioning the Sweetened Red Bean Paste into small balls (about 1 teaspoon each) and chilling them briefly so they hold their shape.
In a mixing bowl, combine the Glutinous Rice Flour and Granulated Sugar.
Bring the Water just to a simmer and gradually pour it into the flour-sugar mixture, stirring with a spatula until a shaggy dough forms; let cool slightly.
Knead the dough until smooth and pliable; if it feels too dry, add a teaspoon of warm Water at a time. Add a tablespoon of Neutral Oil while kneading to make the dough satiny and easier to shape.
Divide the dough into 12–16 equal pieces. Flatten each piece into a disc, place a red bean ball in the center, and wrap the dough around the filling, sealing and rolling into a smooth ball.
Pour the White Sesame Seeds onto a plate and roll each filled ball in the seeds, pressing gently so they adhere evenly.
Heat enough neutral oil in a deep pot or wok to submerge the balls (about 2–3 inches) to 325–350°F (160–180°C). Fry the sesame balls in batches, turning gently, until they puff up and turn golden brown, about 2–4 minutes per batch.
Remove the sesame balls with a slotted spoon and drain on paper towels for a minute or two. Serve warm so the interior remains chewy and the filling is soft.
