For the filling: Toast the black sesame seeds and peanuts until fragrant, then grind or crush them finely. In a saucepan, combine 3 tablespoons water, 3 tablespoons sugar, and 3 tablespoons honey (or sweetened condensed milk). Cook over low heat until the mixture thickens, then add the ground sesame and peanuts. Stir until the filling dries out, then remove from heat and let cool.

Wash and chop the carrots, beets, and pandan leaves. Blend each separately with about 1/3 cup water (100 ml) and strain to get the colored juices.

For the red dough: In a bowl, mix 3/4 cup glutinous rice flour (100 grams), 2 1/2 tablespoons tapioca starch (20 grams), 1 teaspoon sweetened condensed milk, and 1/4 cup beet juice (60 ml). Knead until smooth and not sticky. Let rest for 15 minutes.

For the green dough: In a bowl, mix 3/4 cup glutinous rice flour (100 grams), 2 1/2 tablespoons tapioca starch (20 grams), 1 teaspoon sweetened condensed milk, and 1/4 cup pandan juice (60 ml). Knead until smooth and not sticky. Let rest for 15 minutes.

For the orange dough: In a bowl, mix 3/4 cup glutinous rice flour (100 grams), 2 1/2 tablespoons tapioca starch (20 grams), 1 teaspoon sweetened condensed milk, and 1/4 cup carrot juice (60 ml). Knead until smooth and not sticky. Let rest for 15 minutes.

Divide the dough into equal balls, each about 1.5 times larger than the filling balls. Flatten each dough ball, place a filling ball in the center, and seal the edges tightly to prevent air pockets. Roll into smooth balls. Repeat until all dough and filling are used.

Slice the ginger into thin strips and crush the palm sugar. In a saucepan, bring 2 cups water to a boil, add the sugar and stir until dissolved. Add the ginger strips. When the syrup boils, add the dumplings and simmer for 5 minutes to absorb the syrup.

When serving, sprinkle with toasted sesame seeds and peanuts.