Roast the peanuts until cooked. Remove the skins, then crush them and mix with 1 tablespoon sugar, 1 tablespoon glutinous rice flour, and a little water. Mix well until the filling sticks together, then shape into small balls as desired.

Combine the glutinous rice flour and rice flour with 1/2 teaspoon salt. Knead the flour with warm water until the dough is soft and smooth. (Add water gradually so the dough doesn't get too wet.)

Roll the dough into small balls, then flatten each one and wrap it around a peanut filling ball, sealing well so the filling doesn't leak out. (You can also make a few extra small plain balls for decoration.) Next, drop the balls into a pot of boiling water and cook until they float to the surface. Remove the cooked rice balls and place them in a bowl of ice water to keep them from getting mushy.

To make the syrup: I prefer it less sweet, so I use 8 1/2 cups water (2 liters) and 3 1/2 tablespoons sugar (about 50 grams). Adjust the sweetness to your taste. Bring the water to a boil, add sliced ginger, then add the cooked rice balls.

Simmer for a bit longer, until the rice balls float to the top again.

Scoop into bowls and serve hot—perfect for a chilly day!