To make munggo fillings, combine mung beans and 1 cup water and boil in medium heat until cooked -about 30min.
1 cup Mung Beans (monggo), 3 cups Water
Mash mung beans and add sugar. Mix well to become paste. Set aside.
1 cup Sugar
To make a dough, combine 3 cups glutinous rice flour, annatto powder, and 2 cups water. You may add 1 tsp water gradually if rice flour need more water or add 1 tsp rice flour gradually if it becomes too wet.
3 cups Glutinous Rice Flour, ¼ tsp Annatto Powder, 3 cups Water
Cut the dough into individual pieces. Using hand, roll the dough to make a round shape like a ball.
Flatten the ball-shaped dough to a round shape and put the mung bean paste in the center of the dough. Seal by joining the excess dough on the sides and roll to a bowl of sesame seeds. Continue the process untill all ingredients had been used up. (cover with cling film and refrigerate for at least 20 mins to give sesame seeds time to stick to the dough before frying)
1 cup sesame seeds
Deep fry until cooked or golden brown.
2 to 3 cups Cooking Oil
Serve with coffee or hot chocolate.