Make the black sesame filling: Toast the black sesame seeds over medium heat until fragrant and they start to pop. Set aside a small amount of sesame seeds and peanuts for garnish; grind the rest until fine. Place the ground sesame and peanuts in a pan, add the sugar and coconut cream, and cook over low heat, stirring until the mixture comes together. Let cool, then roll into small balls (about 10-12 pieces).

Make the mung bean filling: Soak the mung beans for 3 hours with a pinch of salt. Steam until cooked, then mash until smooth. In a pan, combine the mashed mung beans, sugar, shredded coconut, and coconut cream. Cook over low heat, stirring until the mixture thickens. Let cool, then roll into small balls (about 8-10 pieces, as desired).

Make the dough: Mix the flours and salt together. Gradually add the hot water, mixing until a smooth dough forms. Cover and let rest for 10 minutes. Divide the dough into portions for each filling ball.

Make the coconut sauce: In a saucepan, heat 1/2 cup coconut cream (about 100 ml) with a pinch of salt and a little tapioca starch mixed with cold water. Cook until slightly thickened; do not overcook.

Bring a pot of water to a boil. Drop the filled dough balls in; when they float to the surface, they are done. Transfer them to the ginger syrup and simmer for a few more minutes to absorb the flavor. To serve, drizzle with coconut sauce and sprinkle with reserved peanuts and black sesame seeds.