Soak mung beans in water for 4–6 hours, drain, and cook in fresh water for 12–15 minutes until soft. Blend with sugar, coconut, oil, vanilla, and salt into a paste. Dehydrate over low heat for 3–5 minutes, then cool for 1 hour and shape into 1.5 tablespoon balls; chill for at least 6 hours.

In a mixing bowl, combine glutinous rice flour, sugar, white rice flour, baking powder, and salt. Gradually mix in water and oil to form a slightly firm dough. Knead until smooth, cover, and let rest for 30 minutes.

Divide dough into portions, flatten, and place a chilled mung bean ball on each. Wrap it, seal tightly, and roll in sesame seeds.

Heat oil to 365°F - 380°F. Fry the balls for 5–7 minutes until golden brown, stirring occasionally. Drain on paper towels and cool for 25 minutes before serving.