Soak the mung beans for 2 hours. Mash the cooked sweet potato and mix with the glutinous rice flour. Dissolve 1 tablespoon coconut milk in warm water and gradually add to the flour mixture, kneading by hand until you get a smooth dough. Cover to keep the dough from drying out.

Add just enough water to cover the mung beans and cook until soft. Puree the beans, then return to the pot with a pinch of salt and 2 teaspoons coconut milk. Stir until the mixture is dry enough to shape. Before turning off the heat, mix in fried shallots for extra flavor. Divide the dough into three portions and color them pink, yellow, and leave one plain. Shape the mung bean filling into small balls. For the coconut sauce, thicken the remaining coconut milk with a little tapioca starch until slightly thickened.

Shape the dough into flowers or round balls, placing the mung bean filling in the center. Boil the dumplings; when they float to the surface, remove them. In a separate pot, bring 2 cups water (500 ml) to a boil, add sugar and thinly sliced ginger, simmer briefly, then turn off the heat.

Serve the chè trôi nước with coconut sauce and sprinkle with toasted sesame seeds and roasted peanuts on top.

Now you have little 'fish' swimming in the sweet soup to send off the Kitchen Gods!