Mix the sugar into the flour, then gradually add water, stirring until a smooth dough forms.

Soak the mung beans until soft, drain, then steam until cooked. Mash the beans, then cook with sugar, coconut milk, and a little vanilla sugar until fragrant. Shape into small balls for the filling.

Pinch off pieces of dough about 1/3 ounce (8-10 grams) each, flatten, place a filling ball in the center, and roll into a ball. Repeat until all the dough is used.

Bring a pot of water to a boil. Add the dough balls and cook for about 10 minutes. When they float, transfer them to a bowl of cold water.

In a pot, melt 9 tablespoons sugar until it caramelizes slightly, then add 4 1/4 cups water (1 liter) and the ginger. Boil for about 5 minutes. Mix 2 tablespoons tapioca starch with a little water, then slowly pour into the pot while stirring (you can strain the syrup for clarity). Add the cooked dumplings to the syrup and simmer for 10-15 minutes until soft and flavorful.

In a small pot, combine coconut milk and 3 tablespoons sugar. Stir and cook for about 2 minutes until heated through.

To serve, ladle the dumplings and syrup into bowls, drizzle with coconut milk, and sprinkle with roasted peanuts. Enjoy warm.