Mix the glutinous rice flour with water to form a dough, then divide the dough into small portions. Cut the mango into small cubes.

Flatten each dough portion into a round disc, place a piece of mango in the center, and carefully wrap the dough around the filling to seal it. Reserve a little mango to add to the syrup later.

Bring water to a boil. Add sugar (cane syrup or brown sugar works best; adjust to taste and the sweetness of the mango) and crushed ginger. Boil for 2 minutes. Gently add the prepared rice balls with mango filling to the pot. Stir gently with chopsticks to prevent sticking. When the rice balls float, they are done. Turn off the heat, remove the rice balls, and place them in a bowl. Serve with toasted sesame seeds and fresh shredded coconut. Enjoy warm or cold.