Crispy Golden Sesame Balls

Prepare the mung bean filling first. Soak the split mung beans in water for at least 2 hours (or overnight). Drain well.

Steam the soaked mung beans for 20 minutes until very soft and easily mashed. While still hot, mash them smooth with a fork or pass through a sieve.

Add the 1/4 cup sugar, coconut cream, and salt to the mashed mung beans. Stir over low heat for 3-4 minutes until the mixture forms a thick paste that holds together. Let it cool, then roll into 16 small balls about 1 inch in diameter.

In a large bowl, combine the glutinous rice flour and sugar. Add the mashed potato and warm water. Mix and knead until you have a smooth, pliable dough that does not stick to your hands, about 5 minutes. Add more water or flour by the teaspoon if needed.

Divide the dough into 16 equal portions. Flatten each portion into a small disc in your palm, place a mung bean ball in the center, and wrap the dough around it, sealing completely. Roll into a smooth ball.

Spread the sesame seeds on a plate. Lightly dampen each dough ball with wet hands, then roll it in the sesame seeds, pressing gently so they adhere on all sides.

Heat 3 inches of vegetable oil in a deep pot to 300°F — a lower temperature than you might expect, but this is critical.

Carefully lower 4-5 sesame balls into the oil. They will sink at first, then float as they cook. Gently press them against the side of the pot with a slotted spoon to encourage even puffing.

Fry for 12-15 minutes, turning frequently and gradually increasing the oil temperature to 340°F during the last few minutes for a golden finish.

Remove when uniformly deep golden and the sesame seeds are toasted. Drain on a wire rack. Let cool for 5 minutes before serving — the filling will be extremely hot.