Steam the beetroot until soft, then puree and strain the juice; soak the red yeast rice in water for 15 minutes.

Pour hot water into the glutinous rice flour and rice flour, and mix until it forms a dough.

Let it rest for 20 minutes. Divide into 5 equal parts. Add mugwort powder, pumpkin powder, turmeric powder, red yeast rice water, and beetroot juice to four of the parts and mix well. The last two colors have higher water content, so add more flour if needed.

Roll each part into long strips, cut into small pieces, and roll each piece into a small ball. Place them on a flat plate dusted with a thin layer of glutinous rice flour.

Cook in boiling water until they float and are fully cooked, then remove and drain.

In another pot, boil water and add the crushed ginger to infuse the flavor. Stir in brown sugar until dissolved. Since the brown sugar at home makes a lighter-colored syrup, I also added some coconut sugar.