100 g Split mung beans, soaked for 6 hours and drained
115 g Caster (superfine) sugar
300 g Glutinous rice flour
50 g Rice flour
1 medium size Potato, boiled in its skin, peeled and mashed
75 g Sesame seeds
Vegetable oil, for deep frying

Put the mung beans in a pan with half the sugar and pout in 450 ml water. Bring the water to the boil, stirring constantly until the sugar has dissolved. Reduce the heat and simmer until the mung beans are soft - you may need to add more water if the beans are becoming dry, otherwise they will burn on the bottom of the pan. Once they are soft and all the water has been absorbed, pound the beans to a smooth paste and leave to cool.
In a bowl, beat the flours and remaining sugar into the mashed potato. Add about 200 ml water to bind the mixture into a moist dough. Divide the dough into 24 pieces, roll each one into a small ball, then flatten with the heel of your hand to make a disc and lay out on a lightly floured board. Divide the mung bean paste into 24 small balls and place a ball in the centre of each dough disc. Fold over the edges of the dough and shape into a ball. Tip the sesame seeds on to a plate and roll each filled dough ball in them until evenly coated. Heat enough oil in a wok or heavy pan for deep frying. Fry the balls in batches by dropping them gently into the oil and rolling them around with chopsticks or tongs to make sure they are crisp and golden all over.
Drain on kitchen paper and serve warm.