Place the glutinous rice flour in a large bowl. Add warm boiled water and knead until you have a smooth, elastic dough.

Soak the mung beans until they expand, then rinse well. Cook with 1 cup coconut milk (about 250 ml) and 3 tablespoons water (about 50 ml) until soft. Mash until smooth and shape into small balls.

Divide the dough into equal pieces. Flatten each piece, place a mung bean ball in the center, wrap the dough around it, and roll into a ball. Bring a pot of water to a boil, add the rice balls, and cook until they float. Remove and place in cold water.

In a separate pot, bring water to a boil and add the palm sugar, stirring until dissolved. Add a pinch of salt. Add the cooked rice balls and simmer so they absorb the syrup. Add julienned ginger to taste. Adjust sweetness as desired. In another pot, bring the remaining 1 cup coconut milk (about 250 ml) to a boil, add a little tapioca starch to thicken, and sprinkle with toasted sesame seeds.

Spoon the sweet rice balls into bowls, top with coconut milk and toasted sesame seeds.