Freeze the five-color glutinous rice flour, then thaw. Knead until smooth and sticky.

Shape the dough into balls for both bánh trôi and bánh chay. Fill bánh trôi with rock sugar and bánh chay with mung bean filling.

Boil the bánh trôi balls. When they float to the surface, they are done. Remove and arrange on a plate.

Boil the bánh chay balls in water until cooked. Then, prepare a thin slurry of tapioca starch and water. Add the cooked bánh chay balls to the tapioca mixture and bring to a boil.

Once cooked, transfer to a bowl. Garnish bánh trôi with sesame seeds and bánh chay with shredded coconut.