1 bag (1 lb) glutinous rice flour
1 cup of regular rice flour
1/2 cup of potato starch
1 cup sugar
1 tsp salt
1 can coconut milk
1 cup warm water
2 tbsp of baking powder
1 lb yellow split mung beans
1/2 cup sugar
1/2 tsp salt
1/2 cup white sesame seeds, or as needed
Oil for deep-frying
Soak the mung beans overnight and in hot water for at least 3 hours.
In a steamer, steam the mung beans until they are soft, cooked and done. Add sugar, salt into the mung beans and mix well.
Using a blender or mortal and pestle, process the beans into a paste. Set it a aside to make fillings.
To make the dough, in a bowl, combine glutinous rice flour, rice flour, potato starch, sugar, salt and baking powder together. Make a well and add in coconut milk, warm water and mix it together to make a dough. Knead the dough until it is smooth. Set it at room temperature for 15 mins.
To make the ball, pinch off a piece of dough roughly the size of a golf ball. Use your thumb to make a deep indentation in the dough and then use the thumb and index fingers of both hands to form the dough into a cup. Place about 1 tbsp of mung bean paste in the hole, and shape the dough over the top to seal. It is important to make sure the bean paste is completely covered. Continue with the remainder of the dough.
Spread the sesame seeds over a piece of wax or parchment paper. Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls.
In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Laddle the sesame balls into the hot oil, a few at a time, avoid not to crowd them.
Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
Drain the deep-fried sesame seed balls on paper towels. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.