After some work, I got a recipe from somebody in food industry. I was excited. When I put the balls in hot oil, after a couple of minutes, they all popped open, released filling to oil. It was a hot mess. After that, I thoroughly searched internet for different versions of the recipe. Unfortunately there aren't many. All recipes on internet use similar ingredients with similar proportions. Something was odd. I had to keep going to the restaurant to eat it and even became friends with the owner. But she was no help because she buys them pre-made, all she does is frying them. Even if she makes them, I doubt she would give me her recipe as it may be her trade secret.
Meanwhile I happened to see Rachel Ray making them (no filling as I remember), which made me even more determined to nail this recipe to have sesame balls to eat for the rest of my life at any time and to boost my ego :-).
Because I didn't have a fryer at that time, I used a regular stir fry wok. I suspected the reason for explosion was due to no temperature control of the frying oil. So I bought a fryer, tried frying temperatures at relatively high, low and in between, still balls exploded. Boy, I must have wasted tons of oil and still didn't give up.
So I put on my food scientist cap and gave the ingredients and proportions a close look , considering the interaction and function of fat, starch, and protein during cooking. I decided to replace one ingredient on the recipe. It worked like magic! I did it!
I have been making my own red bean paste ever since, tried minced meat filling and fortune (for fun, not edible). I'm sharing all three in this Instructables.
Warning: If you are not entertaining troops or feeding crowds, scale down, baby, following all steps of this Instructables will give you about 160 balls, 24 or more muffins and some creamy bean paste for bread spread.