Soak the mung beans for 30 minutes, then steam until cooked (add a pinch of salt to help them cook faster). Blend the beans with 2 tablespoons brown sugar and about 100 ml water (use white sugar if you prefer it sweeter). Cook the mixture in a pan until thickened, then roll into small balls for the filling.

Divide the glutinous rice flour evenly into 5 bowls, about 100 grams (a little less than 1 cup) per bowl.

Mix turmeric powder, matcha powder, and juice extracted from beetroot and purple cabbage (or butterfly pea flowers) into separate bowls of flour. Gradually add the colored liquids to each bowl, mixing until the dough is smooth and no longer sticky.

Fill a pot with water to about 2/3 full and bring to a boil. Shape the dough into balls with the mung bean filling inside. Drop the balls into the boiling water. Lower the heat so the balls don't break apart. When the balls float to the surface, remove them and immediately place them in a bowl of cold water. Garnish with toasted sesame seeds. If you want to serve them in syrup, cook some ginger syrup and serve the balls in it.