Sieve plain flour and baking powder into a large bowl. Add caster sugar. Mix well. Make a well in the center.
Add lard, egg, and water to the well. Mix with chopsticks or a spatula until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with cling film and let it rest for 15-20 minutes.
Divide the rested dough into small portions, about 10-12g each. Roll each portion into a small ball.
Lightly brush each ball with water. Roll each ball in toasted white sesame seeds, pressing gently to ensure they adhere well.
Heat cooking oil in a wok or deep pot over medium-low heat to about 120-130°C (250-265°F). This is a crucial step for the 'smile' to form.
Carefully place the sesame balls into the warm oil. Do not overcrowd the pot. Fry them slowly, stirring gently, until they start to float and crack open (form the 'smile'). This might take 5-7 minutes.
Once they have cracked and floated, increase the heat to medium-high (about 160-170°C / 320-340°F) and continue frying until they are golden brown and crispy. This will take another 3-5 minutes.
Remove the smiling sesame balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Serve warm and enjoy!
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