lianna | foodie & baker

mung bean filled sesame balls #mungbean #sesameballs #bakegram #cooking #recipe

Mung bean filling
- 1/2 cup split mung beans (soak overnight)
- 4 Tbs sugar
- 1/4 cup shredded coconut/grated coconut
- 1 Tbs vegetable oil

Dough
- 2 cups glutinous rice flour
- 2 tbs rice flour
- 4 Tbs sugar
- 1/2 tsp salt
- 200 ml warm water
- Sesame seeds (to coat dough balls)

Directions
1. Steam the mung beans until soft.
2. Mix in the remaining filling ingredients and let cool completely.
3. Roll the filling into small balls and set aside.
4. Make the dough by mixing all dough ingredients (except the sesame seeds) until a smooth, cohesive dough forms.
5. Cover and let the dough rest for 30 minutes.
6. Divide and roll the dough into balls. Flatten each one, place a mung bean filling ball in the center, and seal completely before rolling back into a smooth ball.
7. Coat each ball in sesame seeds.
8. Deep fry at 350°F (175°C) for 8–10 minutes, turning occasionally, until the sesame balls are floating, golden brown, and crispy.