Begin by soaking your split yellow mung beans in water for 4-6 hours, ensuring they are fully submerged.

In a pot, add the soaked mung beans and cover them with fresh water. Cook on medium heat for 12-15 minutes, or until soft. Drain, then purée with sugar, coconut, oil, vanilla, and salt until smooth.

Transfer the puréed mixture to a non-stick skillet and cook over low heat until thickened, about 10-15 minutes. Cool for 1 hour, then refrigerate for 6 hours.

In a bowl, mix glutinous flour, white flour, sugar, baking powder, and salt. Gradually add water and oil, mixing until a dough forms. Knead for 5-7 minutes and rest for 30 minutes.

Flatten a portion of dough in your palm, place a mung bean ball in the center, fold the dough over, and seal tightly. Roll and coat in sesame seeds.

Heat oil in a deep pan to 365°F to 380°F. Fry balls in batches for about 5-7 minutes until golden brown. Drain on paper towels.

Allow sesame balls to cool for 25 minutes before serving. Enjoy warm with tea or coffee.