Knead the glutinous rice flour and regular rice flour with boiling water and a pinch of salt until the dough is smooth and no longer sticks to your hands. Let it rest for 30 minutes.

Shape the dough into balls and wrap each one around a mung bean filling.

To make the syrup: In a pot, combine 4 cups water (1 liter), 1/2 cup sugar (about 100 grams), and 1 packet vanilla. Stir until dissolved, then add the cooked mung beans (from the filling step). Add a little tapioca starch to thicken the syrup (if you have it; it makes the dessert cool and safe to eat). Serve the boiled dumplings in bowls with the syrup. Sprinkle with toasted sesame seeds.