In a small saucepan, combine water and sugar, heating over medium until boiling and the sugar has completely dissolved.

In a large mixing bowl, pour the hot sugar water over glutinous rice flour. Stir until well combined, then knead gently for about 5 minutes.

Divide dough into golf-sized portions, flatten each, place red bean paste in the center, seal edges, and roll into a smooth ball.

Moisten the balls lightly with water and roll in white sesame seeds, pressing gently.

Heat vegetable oil to 300°F (150°C). Fry the coated sesame balls for about 10 minutes until golden, then increase heat to 350°F (175°C) for an additional 3-5 minutes.

Remove from oil and drain on paper towels. Allow cooling slightly before serving.