Preparation

• In a large mixing bowl, whisk together glutinous rice flour, rice flour, icing sugar. Add hot boiling water to the dry ingredients and whisk until combined. The mixture may look clumpy.
• Knead the mixture until it forms a ball of dough. It may start tacky but will dry out as you knead.
• Dust a clean surface with glutinous rice flour, transfer the dough, and knead until smooth.
• Roll the dough into a thick log, about 4 inches wide and 9 inches long, then slice into 3 equal portions.
• Divide the portions into 3 separate bowls. Add red food coloring to one bowl, green to another, and leave the last bowl white.
• Roll each piece into 1 inch thick logs, cut each log into 6 pieces, then roll each piece into a small ball for a total of 18 balls.
• Bring a medium pot of water to boil, reduce to medium-high heat. Roll each ball briefly before lowering them into the pot and stir occasionally to avoid sticking.
• Boil for 7-8 minutes until they float and are cooked inside. Remove with a slotted spoon and transfer to an ice bath.
• Once cooled, skewer one of each color (green, white, pink) onto sticks for a total of 3 balls per skewer. Enjoy warm or at room temperature.