Step 1

FILLING

Step 2

Soak the mung bean in water overnight. The next day, drain the soaking water and rinse the mung bean 2 times. Then transfer into a pot with 1 to 1 1/2 cups water. Medium simmer for 10-12 minutes until the mung bean is soft and it has become thick (you may add a little more water to the mung beans if you notice it's still not soft yet and cook it down. Do not let it burn on the bottom). Then add in the sugar and salt. Cook until the sugar dissolves and the mung bean is to the consistency you like. You can food process it for a smoother texture or keep it chunky. Turn off heat and add in the freshly grated coconut. Mix and then place onto a plate, cover with plastic wrap and store in the refrigerator or freezer to cool completely before forming into 32 balls.

Step 3

After it has cool completely, take the mung bean filling and form into 32 balls (mine were about 1/2 TBSP size). You can use a 1oz ice cream scooper if you have one. Set the rolled out filling aside until use.

Step 4

DOUGH

Step 5

In a bowl, add in the dried potato flakes and 1/2 cups of hot boiling water. Mix well to plump up the potato back to life. Then add in the sugar and 2 cups of warm water. Mix well. Then add in the rice flour, glutenous rice flour, baking powder, and salt. Knead the dough until it becomes a pliable dough (kind of like playdoh). Then divide the dough into 32 equal balls.

Step 6

Roll each ball flat and add in the mung bean filling. Close the edges in and seal well so the filling doesn't pop out. Roll in between the palm of you hands to smooth out the outer dough and then transfer it into the bowl of sesame seeds. Coat it will and roll the ball well so the seeds are coated and pressed onto the dough. Continue this until all the dough is filled and coated with sesame seeds.

Step 7

FRY

Step 8

Heat oil to about 325' F. Medium low works best for sesame balls to allow them to cook evenly on the outside and cook throughly on the inside. It should take about 10-12 minutes to fully cook the sesame balls throughly. Make sure to turn them often to ensure evenly golden color cooking. Once cooked, drain well and let it cool for 5 minutes before consuming (the inside has lots of steam).

Step 9

CRUNCH CRUNCH ENJOY! :)

Step 10

-CHawjCreations