Place 200 g of glutinous rice flour into a large mixing bowl. Gradually pour in 150 g of boiling water while stirring quickly with chopsticks until the mixture becomes crumbly and evenly moistened.

Use your hands to knead the mixture into a smooth, elastic dough that doesn't stick to your hands. If it feels dry, add a few more drops of hot water; if too sticky, sprinkle a little more flour.

Divide the dough into small equal pieces (about 5–8 g each, roughly marble-sized) and roll each into a smooth ball. Place them on a plate dusted lightly with glutinous rice flour to prevent sticking.

Bring a pot of water to a boil. Gently add the rice balls and stir lightly to prevent sticking.

At first, they'll sink — once they float to the surface (after about 2–3 minutes), continue cooking for 1 more minute to ensure they're cooked through.

Scoop them out and immediately place them into cold water for a quick rinse. This step keeps the rice balls chewy and prevents them from sticking together. Drain and set aside.

In a small pot, combine 100 g of water and 60 g of brown sugar. Heat over low heat, stirring constantly until the sugar dissolves completely.

Once it begins to boil, reduce to the lowest heat and add the cooked rice balls. Gently stir and simmer for another 2–3 minutes until the syrup thickens slightly and evenly coats each rice ball.

Remove from heat and serve warm. The texture is best when the rice balls are soft, chewy, and enveloped in the glossy brown sugar syrup.