Put rice flour in large mixing bowl. Dissolve brown sugar in boiling water; then stir sugar water into flour until flour is all damp. Add more hot water if flour appears too dry. Pat and knead dough in bowl until soft and smooth. Break off half the dough and roll it a little between your palms; if it isn't smooth, wet your hands and roll it again. Then break it into fifteen pieces. Roll each piece between your palms into a ball about the size of a walnut. Cover with damp towel or plastic wrap. Take a ball of dough and press an indentation into it, making a deep cup. Place 1 teaspoon filling inside and close the cup, making sure you completely cover the filling with the dough. Pince and twist off a pice of dough and seal the edge well. Roll the filled ball between your palms to make it perfectly round. Then roll the ball in sesame seeds, pressing gently, until the entire surface is covered and the seeds adhere to the dough. Prepare the other half of the dough and cover the finished balls with a damp towel or plastic wrap. Heat wok over medium heat. Add oil and heat to 350 degrees. Lower ina few balls at a time and let cook slighly. When sesame seeds turn ligh brown, apply some pressure to the balls with the back of a large ladle, pressing them against the bottom or side of the pan. Do this continuously, pressing each ball until it blows up to about three times its original size and the sesame seeds turn golden brown; this takes about 5 minutes.Each time you press down on a ball with the back of a large ladle, it will automatically turn over and expand a little. The trick is to work all the balls in separate turns, until they have tripled in size, pressing each one separately and quickly going on to the next during the 5 minute process. Drain the sesame balls on paper towels and serve them warm or at room temperature. Already cooked sesame balls can be reheated in a preheated 450 degree oven for about 5 minutes, or until they puff up again. New Year's Sesame Seed Balls