Soak the split yellow mung beans in water for 4 to 6 hours until they soften. Drain and cook in fresh water over medium heat until soft, about 20-30 minutes. Blend with sugar, coconut, oil, vanilla extract, and salt until smooth. Shape into small balls and refrigerate for at least 6 hours.

Combine glutinous rice flour, white rice flour, sugar, baking powder, and salt in a mixing bowl. Gradually add water and oil, kneading until the dough is firm yet pliable, about 5 minutes. Cover and let rest for 30 minutes.

Divide the dough into equal portions. Flatten a piece, place a mung bean ball in the center, and seal the dough around it. Roll to create a smooth surface and coat each ball with sesame seeds.

Heat oil in a deep pan to 365°F to 380°F. Fry the balls in small batches for 5 to 7 minutes or until golden brown. Drain on paper towels and cool for about 25 minutes before serving.