1. Mix the glutinous rice flour, wheat flour, sugar and baking soda. Slowly add in the water and lard. Knead until the dough is smooth. Divide the dough into 20g pieces and flatten them with a rolling pin.
2. Melt the chocolate and add cream. Pour out and let cool. Once cooled, divide the chocolate into 10g pieces.
3. Wrap each sheet of dough around a portion of the chocolate filling before moulding into balls. Slightly wet the balls and coat each of them with white sesame seeds.
4. Heat a wok of oil to medium heat and deep-fry the rice balls until each piece is golden brown.