Soak the mung beans until softened, then cook until tender. Puree the beans, mix in 3 tablespoons (40 grams) of sugar and a pinch of salt. Let cool, then roll into balls, about 1/2 ounce (15 grams) each.

Puree the avocado, then gradually add glutinous rice flour until you have about 3/4 cup (150 grams) of dough that can be shaped. Use the remaining flour to make plain (white) dough, adding water little by little until the dough is soft and pliable, similar to the green dough.

Divide the dough into portions of about 2/3 ounce (18 grams) each. Flatten each piece, place a mung bean ball in the center, and shape into a ball. Place on a tray. Bring a pot of water to a boil, then gently drop in the dumplings. When they float to the surface, they are cooked. Remove and place in a bowl of cold water to soak. Thinly slice the ginger, sprinkle with a little salt, let sit briefly, then rinse and squeeze dry. This helps keep the syrup clear when adding ginger. At this point, change the soaking water for the dumplings and add 1 tablespoon of sugar to the water.

In a pot, combine about 1 1/4 cups water (300 grams) and 1 1/2 cups sugar (300 grams). Bring to a boil, adjusting the sugar to taste. Once the syrup is boiling, add the dumplings and ginger. Let the syrup come to a boil a few more times, then serve the dumplings in bowls and enjoy.