Rinse the adzuki beans thoroughly and soak them overnight in water.

Drain the soaked beans, then place them in a pot with fresh water. Boil until tender, about 30 minutes. Drain again and let cool slightly.

Mash the cooked beans in a bowl and mix in 90 g of brown sugar until it’s well combined. Allow this mixture to cool before using it to stuff the balls.

In another bowl, combine glutinous rice flour and 65 g of white sugar. Pour in 120 g of boiling water and 1 tbsp of vegetable oil. Stir well until a dough forms. If it’s too sticky, add a little more flour as needed.

Once the dough is cool enough to handle, divide it into small pieces, about the size of a golf ball. Flatten each piece in your palm, add a spoonful of the red bean filling, and seal it tightly. Roll gently to ensure it’s smooth.

Dampen the balls with water to help the sesame seeds stick, then roll each one in the sesame seeds until fully coated.

Heat vegetable oil in a deep pan over medium heat. Once hot, gently add the sesame balls, frying in batches until they turn golden brown and crispy. Remove with a slotted spoon and let them drain on paper towels.