Rinse the mung beans and soak until soft. Cook until tender, then mash. Sauté 3 tablespoons vegetable oil with the shallot until fragrant, add the mung beans, 2 tablespoons sugar, and a pinch of salt. Stir to combine. Let cool, then shape into small balls for the filling.

Place the glutinous rice flour in a bowl. Add 2/3 cup boiling water (150 ml) and mix well. Cover and let the dough rest. Knead until smooth. Divide into portions slightly larger than the mung bean balls. Flatten each piece, place a mung bean ball in the center, and roll into a ball.

Bring a pot of water to a boil and cook the rice balls. When they float to the surface, they are done. Remove and place in a bowl of water to rinse off any stickiness.

Peel and thinly slice the ginger. Simmer with sugar and 4 1/4 cups water (1 liter) for about 10 minutes until fragrant. Adjust sweetness to taste. Add the rice balls to the syrup and simmer on low for another 10 minutes. Serve in bowls with coconut sauce and toasted sesame seeds. Best enjoyed warm.