Soak the mung beans until softened, then cook with 1 teaspoon salt. Mash the beans, then add 3 tablespoons sugar and 3 tablespoons fried shallot oil. Stir-fry the mixture until well combined for the filling.

Knead 2/3 cup glutinous rice flour (about 200 grams) with 3/4 cup boiling water (about 200 ml) until smooth and elastic. Let the dough rest for 30 minutes.

Knead 2/3 cup glutinous rice flour (about 200 grams) with 3/4 cup boiling magenta plant leaf water (about 200 ml).

Knead 2/3 cup glutinous rice flour (about 200 grams) with 3/4 cup boiling pandan leaf water (about 200 ml).

Divide the dough into portions, making each dough ball slightly larger than the filling balls.

Shape the mung bean filling into small balls.

Flatten each dough ball, place a filling ball in the center, wrap, and roll into a ball. Boil the balls in a pot of water for about 15 minutes.

Bring 4 cups water (about 1 liter) and sugar to a boil. Add ginger, then add the rice balls. Simmer on low heat for about 5 minutes to let the balls absorb the syrup.

Mix coconut milk, 1/2 teaspoon salt, 2 tablespoons sugar, and 2 teaspoons tapioca starch. Stir until dissolved, then bring to a boil.