Combine the glutinous rice flour and a pinch of salt in a bowl. Gradually add warm water and knead until you have a smooth, soft dough. Cover and let the dough rest while you prepare the other ingredients.

Rinse the mung beans thoroughly and cook them in a rice cooker until soft. Once cooked, transfer to a bowl and mash until smooth (no need for a blender). Mix in salt, sugar, fried shallots, and black pepper.

Shape the dough into balls, flatten each piece, add the filling, and roll into smooth balls.

To make the syrup, combine all syrup ingredients in a pot and bring to a boil. Once boiling, reduce the heat and simmer for 5 minutes until slightly thickened. Gently drop the filled dough balls into the syrup. When they float to the surface, they are cooked. Turn off the heat.

Sprinkle with toasted sesame seeds before serving. Best enjoyed hot.