Rinse the red beans well and remove any bad ones. Place them in a large bowl, cover with water about 3–4 cm above the beans, and soak overnight (8–10 hours).

Drain the soaked beans and transfer to a deep pot. Add three times the amount of water (around 750 ml).

Bring to a boil and skim off the foam. Cover, lower the heat, and simmer for 40 minutes until the beans are soft enough to be easily crushed between your fingers. If still firm, add a little more hot water and simmer for another 10 minutes.

Use a masher to gently crush the cooked beans, leaving some bits for texture if desired.

Add rock sugar and simmer on low until dissolved and the mixture starts to bubble slightly.

In a small bowl, mix 1 tbsp glutinous rice flour with 20 ml water to create a smooth slurry. Slowly pour this into the beans while stirring continuously. Cook on low heat until the mixture thickens — it should coat your spoon and drip slowly. Turn off the heat and set aside.

In a large bowl, add glutinous rice flour. Gradually add water in 3–4 additions, mixing with chopsticks until the dough becomes crumbly. Then use your hands to knead into a smooth, soft dough that's not sticky.

If it feels too dry, add a bit more water; if too wet, sprinkle in more flour. Divide into small, even pieces (about marble-sized) and roll into smooth balls. Dust with a little flour to prevent sticking.

Bring a pot of water to a rolling boil. Gently drop in the rice balls and stir immediately to prevent sticking.

Once they float to the surface (after about 3 minutes), continue cooking for 2 more minutes to ensure they're cooked through. Remove with a slotted spoon and immediately rinse them under cold water to firm up their chewy texture. Drain well.

Scoop the warm red bean paste into serving bowls. Add the rice balls and gently pour in some of the red bean soup.

Sprinkle with dried osmanthus and let it sit for a minute to infuse. Serve warm and enjoy the floral aroma with every spoonful.