Mix together 120 g glutinous rice flour and 30 g rice flour.
Add in 110 g of water and 45 g of sugar to a saucepan, stir to dissolve sugar and heat the mixture to about 70°C or small bubbles start appearing.
Pour the hot sugar syrup into flour mixture, stir and mix well.
Add in 1 tablespoon of oil, knead until smooth and shiny dough is formed. Wrap with cling wrap and set aside for 10 minutes.
Divide dough into 12 portions (25 g each), roll dough into ball shape, cover with cling wrap.
Prepare 1 tbsp. of peanut filling, shape dough into a bowl, fill with peanut filling, wrap filling fully with dough, press until firm, and shape gently into a ball.
Coat generously with sesame seeds, press gently so that sesame seeds can stick firmly on the surface.
Drop the sesame balls into oil when the oil starts to heat up, about 120°C to 130°C. Use medium-low heat to avoid burning.
Stir and gently press down while frying, sesame balls will expand in size. The secret is to gently press until the balls expand, crispy crust will form around the chewy and hollow center.
Deep fried to golden perfection.