Rinse the mung beans and soak them for 1 to 2 hours until they expand. Cook the beans in a rice cooker until soft, let cool, then mash until smooth.

Combine 1 1/4 cups water (about 300 ml) with the gac fruit pulp, strain to get red-colored water and discard the pulp.

Mix the red water with 2 1/3 cups glutinous rice flour (about 350 grams). The water should be boiling. Let the dough rest to absorb the water, then knead on a flat surface until smooth.

Peel and finely chop the shallot. Peel and julienne the ginger.

Sauté the shallot in a pan with a little vegetable oil until fragrant, then add the mung beans and stir for 5 minutes. Let the mixture cool, then shape into small balls for filling.

Divide the dough into portions, flatten each piece, place a mung bean ball in the center, wrap and roll into a smooth ball.

Bring about 6 1/3 cups water (about 1.5 liters) to a boil in a pot. Drop the dumplings in and cook until they float to the surface. Remove and place in cold water.

In another pot, combine the rock sugar with 1 2/3 cups water (about 400 ml) and bring to a boil (you can add coconut water if desired). Add the julienned ginger, then add the dumplings. Bring to a boil again, then turn off the heat.