To color the dough: Mix the flour with pandan leaf juice or matcha powder for green; use gac powder or fresh gac for red; butterfly pea flower for blue; gardenia seeds for yellow; and diluted gac flesh for pink.

Toast the white sesame seeds until just golden, then turn off the heat and continue stirring with the residual heat. Once golden, immediately pour onto a paper-lined plate and spread out thinly.

When removing the dough from the bowl, avoid kneading too much to prevent the balls from breaking during boiling. Pinch off equal portions of dough and flatten each in your palm. Cup your hand slightly to create a curved shape, making it easier to form a round ball.

Place a piece of palm sugar in the center of each dough piece, pinch the edges to seal, and gently roll into a ball. Remember to roll gently—overworking the dough can cause the balls to break apart when boiling.

Prepare a large pot of water and bring to a boil for cooking the rice balls, and a separate pot of boiled, cooled water for rinsing the cooked balls.

When the water is boiling, reduce to medium-low heat and gently add the rice balls. Simmer gently so the balls cook evenly and the filling melts. The balls will float to the surface when done; after 10-15 seconds, remove them. If left too long, they may sink and break apart. Immediately transfer the cooked balls to the pot of cold water to set their shape and prevent sticking. After 1-2 minutes, once cooled, use a slotted spoon to transfer them to a plate. Before serving, sprinkle with toasted sesame seeds and shredded coconut.