Soak the red beans overnight before cooking to help them cook faster and become tender.

After soaking, place the beans in a pot, add enough water to cover by about an inch, and cook over medium heat. When the beans are just tender, turn off the heat. Blend the beans in a blender until smooth. If you have an immersion blender, you can blend them directly in the pot.

Once the mixture is smooth, add granulated sugar to taste. Add a pinch of salt to balance the sweetness. Blend again until the mixture is very smooth.

Return the bean mixture to the stove and cook over low heat, stirring constantly, until it thickens. Be sure to use low heat and stir continuously to prevent burning.

Transfer the bean paste to a bowl and let it cool completely. Once cooled, divide the paste into equal portions and roll into balls.

To make the dough: Place the glutinous rice flour in a large bowl. Use your hands to break up any lumps before gradually adding water. Knead until the dough is smooth.

Divide the dough into equal pieces, about the same size as the filling balls.

Flatten each piece of dough, place a ball of red bean filling in the center, and wrap the dough around it. Roll into a smooth ball, making sure the dough isn’t too thick and the filling is completely covered to prevent the balls from breaking during cooking.

Bring a pot of water to a boil. Only add the rice balls once the water is boiling. When the balls float to the surface, cook for another 1-2 minutes, then remove and immediately place them in cold water.

In another pot, add about 1 1/4 cups water (300 ml) and palm sugar (about 3 pieces or to taste). Cook until the sugar dissolves, then add a little sliced ginger for fragrance.

Remove the rice balls from the cold water and add them to the ginger syrup. To serve, ladle the dessert into bowls, top with shredded ginger, a sprinkle of sesame seeds, and, if desired, a little coconut milk. Enjoy!