Dumpling dough: Mix sweet rice flour and regular rice flour in a 9:1 ratio. I used 3 cups sweet rice flour to 1/3 cup regular rice flour (about 375 grams to 45 grams). Add water and knead until the dough is smooth and no longer sticky. Divide the dough into equal pieces so the dumplings are uniform in size when shaping and boiling.

Filling: Steam 1/3 cup mung beans (about 60 grams) until soft; 1 medium sweet potato, 2 tablespoons matcha powder, 5–6 tablespoons sugar. Blend everything together until smooth. Knead the filling, making sure it’s well mixed. The thinner the dough and the more even the filling, the tastier the dumplings. Bring a pot of water to a boil, drop in the dumplings, and cook until they float to the surface—they’re done.

Tapioca syrup: Mix 1/3 cup tapioca flour (about 40 grams) with cool water, add 4 large pieces of rock sugar, then heat and stir until the tapioca turns clear. Add more sugar to taste if you like it sweeter! Add a few slices of fresh ginger after turning off the heat. Let cool, then add 2–3 drops of vanilla extract and sprinkle with toasted sesame seeds and cooked mung beans for extra flavor! You can also make plain sweet rice dumplings at the same time if you like. These dumplings are delicious served warm or cold.