In a mixing bowl, combine glutinous rice flour, sugar, and water. Stir gently until a dough forms; it should be slightly sticky but manageable.

To ensure the right chewy texture, take a small piece of dough and roll it into a ball. Cook the tester dough in boiling water for 2-3 minutes and taste.

On a clean surface, turn out the dough and knead it for about 5-7 minutes until smooth and pliable.

Divide the kneaded dough into equal portions, rolling each into small balls about 3 tablespoons in size.

In a large pot, bring water to a gentle boil. Carefully drop the formed Tangyuan into the boiling water and cook for about 3-4 minutes or until they float.

Once cooked, use a slotted spoon to remove them and serve warm in sweet ginger syrup or over crushed ice.