In a pan over medium heat, toast sesame seeds, stirring frequently, for about 30 to 45 seconds or until lightly browned and fragrant. Remove from heat and allow to cool.
In a bowl, combine toasted sesame seeds, peanuts, and sugar. Set aside.
In a bowl, place glutinous rice flour and slowly add water. Combine to form a soft, pliable dough. Knead dough until no longer sticky.
Portion about 1 teaspoonful and between palm of hands, roll into 1-inch balls. Repeat with remaining dough. While working, cover the formed balls with a damp cloth to prevent from drying out.
In a pot over medium heat, bring about 4 to 5 inches deep of water to a boil. Add balls and cook for about 2 to 3 minutes or until they float to the top. Do not overcrowd the pot, cook in batches as needed.
Using a slotted spoon, remove rice balls from the pot using a slotted spoon, shaking off excess liquid.
Roll balls in the peanut mixture, pressing down peanuts to fully coat. Serve immediately.
Nutritional info calculated at 2 pieces per serving.