Heat 3" oil in a deep frying pan or dutch oven to 275°F.
Roll dough into a log and scale into 10 pieces 45-50g each. Roll each into a ball then cover with plastic wrap
Take one ball and flatten it in your palm. Place ½ Tbsp amount of ube halaya in the center and bring up the sides to close the ball. Round out the ball again in your palms or on the counter, making sure the seam is sealed.
Dip quickly and evenly in the rice flour coating and then the sesame seeds. Place on a dish until you are finished with all ten balls.
Fry in 1-2 batches depending on the size of your pan. Keep the temp of the oil between 275-285°F. The balls will initially sink then start to float to the top. When they float to the top, periodically and gently push each one down just under the surface of the oil to fry evenly and allow the balls to expand. Continue frying until they are evenly golden brown. This may take about 20 minutes but don't turn up the heat or they will explode.
Drain on paper towels and serve warm.