Crispy Smiling Sesame Cookie Balls

Place 40g white sesame seeds and 20g black sesame seeds in a bowl, pour in water to soak for 20 minutes so that they absorb moisture.

Pour 200g cake flour into a mixing bowl, add 1 tsp baking powder, 1/4 tsp baking soda, 60g sugar, and 1/4 tsp salt, then mix thoroughly with a spatula.

Make a well in the center of flour, crack 1 egg and pour in 20ml peanut oil, then mix with a fork. Gradually pour in 40ml water while stirring, and knead lightly by hand until a cohesive dough forms.

Wrap the dough tightly with cling film and let it rest at room temperature for 20 minutes.

Take out the rested dough, cut it in half, roll one half into a long log, then cut with a dough scraper into equal tiny pieces (about 50 pcs in total).

Take each small piece of dough and roll gently between palms into a smooth ball.

Drain the soaked sesame seeds using a strainer. Roll dough balls in the sesame seeds until fully coated, then squeeze gently in your hand to ensure seeds stick tightly.

Pour 500ml frying oil into a pan and heat over low heat to about 160°C. Insert wooden chopsticks to test; small, steady bubbles rising around chopsticks indicate the oil temperature is ready.

Gently drop sesame dough balls into oil, nudge apart with wooden chopsticks to prevent sticking. Maintain low heat and deep-fry for 4 to 5 minutes until dough balls expand and split open ('smile').

Turn heat to medium-high and fry for 30 to 60 seconds to push out excess oil and make the shell crispier. Remove the golden smiling cookie balls, drain oil, and place on a paper towel-lined plate.

Let fried smiling sesame balls cool down completely before serving for maximum crispiness. Store leftovers in an airtight container for up to 2 weeks.