Peel the ginger, rinse, and cut into thin strips. Toast the white sesame seeds in a pan until golden brown.

Soak the mung beans in hot water for about 1 hour until they expand, then rinse well. Cook the mung beans as you would cook rice. Once cooked, add 1/3 cup granulated sugar (about 70 grams) to the beans and mash until smooth and the sugar is dissolved. Roll the mung bean paste into small bite-sized balls.

Gradually add warm water to the glutinous rice flour in a bowl, kneading as you go, until the dough is smooth and no longer sticky. Cover the dough with plastic wrap and let it rest for about 30 minutes.

Take a piece of dough about twice the size of a mung bean ball, roll it into a ball, then flatten it. Place a mung bean ball in the center and wrap the dough around it, sealing it completely.

Bring 4 cups (1 liter) of water to a boil. Add the rice balls and cook until they float to the surface. Remove the rice balls and rinse them briefly in cold water, then drain.

Add 3 1/2 tablespoons granulated sugar (about 50 grams) and the sliced ginger to a pot. Cook until the sugar melts and turns slightly golden; this helps bring out the ginger’s aroma. When the sugar is a light golden brown, add 2 cups (500 ml) of water. Add the palm sugar and cook until the sugar is fully dissolved and the syrup is boiling. Add the rice balls to the syrup and simmer gently for about 5 minutes so they absorb the syrup, then turn off the heat.

In a separate pot, combine the coconut milk with 2 tablespoons granulated sugar (about 30 grams) and 1 tablespoon tapioca starch. Cook over low heat until the coconut milk just comes to a gentle simmer, then turn off the heat.

To serve, place the rice balls in a bowl, ladle the ginger syrup over them, drizzle with coconut milk, and sprinkle with toasted sesame seeds. Enjoy hot or at room temperature, but I prefer it hot.