In a small bowl, mix 2 tablespoon of the Sweet Glutinous Rice Flour (1 1/2 cup) with around 10 ml of Water (to taste). Knead until smooth.
Bring some water to boil and then cook the small dough for around 2-3 minutes. Prepare a bowl with cold water on the side. When the small dough is cooked, transfer it out with soak with cold water to cool down.
In a large bowl, mix the remaining glutinous rice flour with Granulated Sugar (80 gram) and Baking Powder (1/2 teaspoon). Add in the small dough. Slowly stir in Water (to taste) and continue kneading until smooth.
Further shape the dough into long log and then divide into 20 equal portions. Shape each portion into a round ball. Then, shape each round ball into bowls, and wrap around 1 teaspoon of the Red Bean Paste (60 gram) in. Seal completely and shape into balls again.
Prepare two bowls, one with Water (100 milliliter) and the other with Roasted White Sesame Seeds (1 cup). Take one ball with one hand and quickly dip the balls in water and then roll the balls the sesame bowl with the other hand.
Press the balls several times to make sure the sesame seeds stick to the surface. Repeat to finish all the sesame balls.
In a large pot, heat enough Canola Oil (to taste) until 120 degrees C (50 degrees F). Carefully add in the sesame balls, lower the heat immediately to slowly deep-fry the balls until slightly golden brown. Transfer out and absorb extra oil with kitchen napkins. Let cool and enjoy!