Begin by combining water and sugar in a small pan over medium heat. Stir until the mixture comes to a boil and the sugar has dissolved, about 3-5 minutes. Remove from heat and let it cool slightly.

In a large bowl, combine glutinous rice flour with the warm sugar water. Stir to incorporate all the flour until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Divide the dough into golf ball-sized portions. Flatten each piece and add a teaspoon of filling in the center. Pinch edges together to seal and roll gently to maintain a round shape.

Moisten each ball lightly with water to help sesame seeds adhere. Roll the wet balls in sesame seeds until fully coated.

Heat oil in a wok to about 300°F (150°C). Fry the sesame balls in batches, cooking for approximately 10 minutes until they float. Increase heat to 350°F (175°C) and fry for an additional 3-5 minutes until golden brown.

Remove the sesame balls using a slotted spoon and place them on paper towels to drain excess oil. Allow to cool slightly before serving warm.