Gui hua tang yuan

Combine glutinous rice flour and granulated sugar (for dough) in a large bowl. Gradually add water (for dough), mixing with chopsticks until a shaggy dough forms. Knead the mixture by hand for 5-7 minutes until a smooth, pliable dough is achieved. Cover the dough with a damp cloth and let it rest for 15 minutes.

Divide the glutinous rice dough into small, equal portions, about 10-12 grams each. Roll each portion between your palms to form smooth, round glutinous rice balls. Place the formed glutinous rice balls on a lightly floured tray to prevent sticking.

In a medium saucepan, combine water (for syrup), granulated sugar (for syrup), and fresh ginger slices. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes to infuse the ginger flavor.