Prepare the Mung Bean Paste:

1. Soak mung beans in water for 2 hours, then pressure cook until soft or cook in a pot for 30 minutes.
2. Mash the beans, mix with sugar and coconut oil in a pan until it becomes a smooth paste (about 5 minutes on low-medium heat). It's ready when it becomes thick and smooth paste, and will not stick to your hand. Cover and refrigerate.

Make the Dough:

1. Combine glutinous rice flour, rice flour, baking powder and mashed sweet potato. Dissolve sugar in hot water and add to the flour mixture. Add in the coconut oil.
2. Knead into a smooth dough, then divide into 20g balls.
3. Rest for 30 minutes.

Assemble the Sesame Balls:

1. Shape mung bean paste into 15g balls.
2. Flatten each dough ball, place mung bean filling inside, and roll into a ball.
3. Coat each ball in sesame seeds.

Air Frying:

1. Preheat air fryer to 350°F (180°C).
2. Lightly brush sesame balls with oil and air fry for 12-15 minutes, flipping halfway, until golden brown and crispy.
3. Allow sesame balls to cool slightly before serving.