Ginger Silk Glutinous Rice Dumplings

Drain the soaked mung beans and steam for 20 minutes until completely tender. Mash while hot until smooth.

Stir the 2 tablespoons sugar, 1 tablespoon coconut cream, and 1/4 teaspoon salt into the mashed mung beans. Cook over low heat for 2-3 minutes, stirring constantly, until the mixture forms a thick paste. Let cool, then roll into 16 small balls.

Place the glutinous rice flour in a bowl. Gradually add warm water while mixing, then knead for 3-4 minutes until you have a smooth, soft, Play-Doh-like dough. If it cracks when you press it, add a tiny bit more water.

Divide the dough into 16 pieces. Flatten each piece into a small disc, place a mung bean ball in the center, and seal the dough around it. Roll gently into a smooth ball, ensuring there are no cracks.

To make the ginger syrup, bring 4 cups of water to a boil with the sliced ginger and pandan leaves. Add the 3/4 cup sugar and stir until dissolved. Reduce to a gentle simmer.

Carefully drop the rice balls into the simmering syrup a few at a time. They will sink to the bottom initially. Stir very gently to prevent sticking.

When the rice balls float to the surface (about 3-4 minutes), cook for another 2-3 minutes. They are done when they look slightly translucent and feel soft but bouncy.

While the dumplings cook, warm the 1/2 cup coconut cream with a pinch of salt in a small saucepan. Do not boil — just heat until warm and pourable.

Divide the dumplings and ginger syrup among 4 bowls, about 4 dumplings per bowl. Drizzle generously with the warm coconut cream and sprinkle with toasted sesame seeds.