Prepare the filling by mashing the steamed mung beans with the white sugar and a pinch of salt until a smooth paste forms, then roll into 12 to 16 small, marble-sized balls.

Make the dough by combining the glutinous rice flour, pandan juice, and warm water in a bowl, kneading until a smooth, pliable dough forms that does not stick to your hands.

Assemble the dumplings by taking a small portion of dough, flattening it into a disc, placing a mung bean ball in the center, and wrapping the dough around it to form a smooth, seamless ball.

Cook the dumplings in a large pot of boiling water until they float to the surface, then let them simmer for an additional 2 minutes before transferring them to a bowl of cold water using a slotted spoon.

Prepare the syrup by simmering 1 cup of water, palm sugar, and ginger slices in a saucepan over medium heat for about 5 to 7 minutes until the sugar dissolves completely and the mixture is fragrant.

Warm the coconut cream with 1/4 teaspoon of salt in a small saucepan over low heat until just hot, ensuring it does not boil.

To serve, place the warm rice dumplings in serving bowls, ladle the hot ginger syrup over them, drizzle generously with the salted coconut cream, and garnish with a sprinkle of toasted sesame seeds.