Thousands of tiny fragrant seeds

I love Sesame seeds. I use them in stir frys, in noodles, in oil and powdered form and in this instance; in a dessert~In Malaysia, It's referred to as "Kuih Bijan" in Malay and "ji mah Jou" in Cantonese. Growing up, we always had these luscious crisp balls of fragrant seeds bursting with yummy filling at 'dim sum' restaurants for brunch. It was mom and grandpa's favourite dessert; and we'd always have at least 2 servings of these delicious little devils! Now that I've learnt how to make it from scratch, I can't wait to get home and make them a homemade batch!
It's seriously not as complicated as we all assume 'dim sum' to be. It's just a matter of getting good with your fingers and being gentle with the rolling. Most places serve these with other delicious fillings such as lotus paste and ground peanuts; but the thought of red bean paste still gets my taste buds craving like there's no tomorrow. *MmMm* I salute the genius who once-upon-a-time decided it will be a brilliant idea to make delicious paste from mushed red beans and syrup. They now come vacuum packed in convenient little plastic packages; ready to be shaped, molded and even eaten with ice cream! Try your local Asian supermarket; you might need to ask for some assistance if you're unfamiliar, as most of the labels are written in Korean or Japanese.
Here's what I was up to this afternoon.

1/2 cup red bean paste (shape paste into 1-2 cm balls and place on a greaseproof paper; pop it in the freezer to harden while you make the dough)
1 cup glutinous rice flour
3/4 and a little more water
a pinch of salt
1/2 cup raw sesame seeds (not roasted)- they should be white
4 cups peanut oil

Mix flour, salt and water to create a wet but workable dough. Make 3-4 cm dough balls from this mixtures and leave to rest for 15 minutes. Press down with lightly floured thumbs to create a tiny disc bi enough to wrap around your red bean filling. Wrap the white dough thoroughly around the red bean and re-roll to create a ball. Coat the ball with sesame seeds and repeat with other portions. Heat oil in a deep wok on high heat, when oil is sizzling, reduce heat to medium and drop in the sesame coated balls in batches of 3-4. Make sure they are thoroughly covered with hot oil. Move them around gently to allow them to cook evenly. They should float to the surface and be golden and slightly puffed when ready. Scoop out and drain on paper towels. Repeat with second batch.
They are best eaten piping hot!

I made at least 2 batches of 10...and none of the batches sat on the kitchen table top for over 10 minutes! *sigh* If it wasn't deep fried, I'd make it more often.