Sesame Balls w/ Mung Bean Filling

Hello Foodies!
Another fried snack for you all! Sesame Balls. Sesame balls are a popular dessert/snack/appetizer all over Southeast Asia, China, Japan, etc. Today, I'll show you how to make the mung bean filling version commonly eaten in Vietnam. It's light, crispy, chewy, and nutty. Sesame balls can be filled with anything such as sweetened red bean, sweet potato, taro, and any other savory fillings. It's a great snack or dessert for a potluck. A lot of Hmong people loves to make sesame balls for special occasions. So I hope this recipe allows you to make a bunch of delicious sesame balls for what ever occasion it is. Happy cooking. 

Please be kind, stay safe, practice good health hygiene, and help one another during this hard time.
Much love -Cindy

WRITTEN RECIPE HERE:
http://chawjcreations.com/2020/03/18/...

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Ingredients --Mung bean filling--
1 cup split peeled mung beans soaked (200g)
1 to 1 1/2 cup water to cook the mung beans (375ml)
1/2 cup sugar (100g)
1/2 cup fresh shredded coconut (or unsweetened dried) (50g)
1/4 tsp salt (1g)
--Dough--
1/2 cup mash potato flakes (27g)
½ cup hot water (for the potato flakes) (125ml)
2 cup warm water (500ml)
3/4 cup sugar (150g)
16 oz bag glutinous rice flour (476g)
1 cup rice flour (136g)
1 tbsp baking powder (12g)
1 tsp salt (6g)
--COATING--
1 cup raw sesame seeds (not roasted) (142g)

NOTE: Make sure the oil is at medium low to allow the sesame ball to slowly cook fully from the inside out. If your oil is too hot, your sesame balls will explode while frying! Super hot oil will react fast to the baking powder and the glutinous is rice flour which causes it to explode. Please be careful and mindful! Cook on medium low heat for best & safer results!