Sweet Glutinous Rice Balls in Ginger Syrup

Prepare Mung Bean Filling: Rinse mung beans and soak in warm water for 30 minutes. Drain, then steam or boil until very tender (about 15-20 minutes). Mash the cooked mung beans with 20g granulated sugar and 0.25 tsp salt until smooth. Let cool completely, then roll into small balls (about 1.5 cm diameter).

Make Glutinous Rice Dough: In a large bowl, combine glutinous rice flour with the remaining 30g granulated sugar and 0.25 tsp salt. Gradually add warm water, kneading until a smooth, pliable dough forms. The dough should not be sticky. Cover with a damp cloth and let rest for 15 minutes.

Shape Rice Balls: Divide the dough into small portions (about 2 cm diameter). Flatten each portion into a disc, place a mung bean ball in the center, and carefully seal the dough around the filling, rolling it into a smooth ball. Repeat until all dough and filling are used.

Prepare Ginger Syrup: Peel and thinly slice fresh ginger. In a medium pot, combine palm sugar, sliced ginger, and 700 ml water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld and the syrup to slightly thicken.

Cook Rice Balls: Bring a large pot of water to a rolling boil. Carefully drop the shaped rice balls into the boiling water, ensuring not to overcrowd the pot. Cook until the balls float to the surface and appear translucent (about 5-7 minutes).

Combine and Serve: Using a slotted spoon, transfer the cooked rice balls directly into the simmering ginger syrup. Let them simmer in the syrup for another 2-3 minutes to absorb the flavors. Serve warm in bowls, drizzled with a little coconut milk if desired, and garnished with toasted white sesame seeds.