Put all ingredients for sweet paste filling, except for white sesame seeds, and stir to mix. Set aside
Prepare the starter (needs 2 hours to proof):
Place ingredients for starter in a mixing bowl and stir to mix everything. Covered with plastic wrap at put in a warm place. I put it in my oven using "bread proof" function. The starter will double in size in about 2 hours
Prepare the dough:
Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. Whisk to mix. Make a small well in the middle. Add the starter, water and alkaline water, oil and stir to mix. You will still have a very sticky and wet dough, don't panic
Generously flour your working surface with flour. Use a spatula to scoop the dough out onto the floured surface. Use the flour to help you shape the dough into a large dough ball. You need to flour your fingers too. At any point if it's sticky, lightly dust with flour until you can form a large dough ball. Cover with a cloth or plastic wrap and let it rest for 20 minutes
Shaping:
After resting, dust your working surface with some flour again. Cut the dough into two. Keep the other covered. Roll the dough out into a rectangle, about 1 cm in thickness
Cut into about 10 strips. Brush with the sweet paste. Bring the two end together and seal the end. Dip the front part with sesame seeds. Continue with the rest of the strips and repeat with the other dough. You will have a total of 15-20 pieces total
Frying:
Preheat oil over medium heat. Fry 2-3 pieces at a time over medium heat. Watch the heat so they won't get too dark on the outside but the dough is not cooked inside. When dough floats to the top, use the chopsticks to turn the dough as frequently as possible so they brown evenly and it also allows even puffiness. Fry until dough is golden brown. Place on an absorbent paper towel to absorb extra oil. Transfer to a serving plate. Serve warm or room temperature