In a large bowl, mix 150g glutinous rice flour and 25g all-purpose flour. Stir well to combine. Gradually add 200ml boiling water while stirring quickly with chopsticks.

Continue stirring until the mixture forms a fluffy texture. Be sure to pour the boiling water slowly to ensure even heat distribution. Once the mixture cools slightly, knead it with your hands to form a smooth dough.

Sprinkle some dry flour onto the work surface to prevent sticking. Take the red bean paste and roll it into a long log of even thickness.

Cut the log into 7 equal pieces, about 2-3cm in diameter. Roll each piece into a small ball and set them aside.

Dust your work surface with dry flour again and knead the dough slightly. Roll it into a log and cut it into 7 equal pieces.

Take a small portion of dough and press it into a small bowl shape, with the center slightly thinner and the edges a bit thicker.

Place a red bean paste ball in the center and fold the dough around the filling, sealing the edges tightly. Roll the dough into a ball and flatten it into a disc shape.

Spray the mochi with water on one side, then coat that side with sesame seeds.

Repeat the process with the remaining pieces of dough and filling.

Heat a small amount of cooking oil in a flat-bottomed pan over low heat. Place the sesame-coated mochi into the pan with the sesame side facing down.

Fry over medium-low heat, avoiding flipping frequently.

Once the bottom turns golden and crispy, gently flip it over. Continue frying until both sides are golden and puffed up, about 5-8 minutes, depending on the heat level and thickness of the mochi. Adjust the time to avoid burning.