In a saucepan, bring 1¼ cups of water and 1 cup of sugar to a boil over medium-high heat until the sugar dissolves. Turn off the heat.

In a large bowl, add 3 cups of glutinous rice flour. Make a well in the center.

Slowly pour in half of the hot sugar-water mixture, stirring until the dough is wet but not too sticky. Let it rest for 15 minutes.

Scoop out 1-ounce portions of the dough and roll into smooth balls, free of cracks. Cover with cling film while you work.

Using your thumb, make a small indentation in the center of each dough ball.

Scoop ¼ teaspoon of ube halaya into the indentation.

Pinch the dough to seal the filling, and roll again to form a smooth ball.

Dip each dough ball in water, then roll it in sesame seeds until fully coated.

Heat vegetable oil in a pot to 325°F (160°C).

Fry the dough balls for 5-7 minutes, moving them occasionally to prevent overcooking, until they are golden brown.

Transfer the fried balls to a wire rack to cool and drain excess oil. Serve and enjoy!