Measure out glutinous rice flour (10 oz) into a heat-safe bowl. Slowly pour in hot water (5 oz) while mixing it in with chopsticks.

Glutinous rice flour is responsible for the characteristic chewiness of the tong jyun, while hot water makes the dough more pliable and easier to knead.

Then slowly add cold water (3 oz), continuing to mix and knead the dough. As the cold water cools the dough down, you'll be able to dive in with your hands.

If the dough is still crumbly, add small amounts of cold water at a time, and knead until you end up with a soft, supple dough ball. It shouldn't be sticky or crumbly.

Wrap the dough ball in plastic wrap and let it rest for 30 minutes, up to an hour.

Melt butter (1 tbsp) in the microwave for 20-30 seconds. It's okay if it's not completely liquified, as long as it's at least warm and soft.

Add black sesame powder (2 tbsp), desiccated coconut (1 tbsp), peanut butter (2 tbsp) and honey (2 tbsp) into the bowl of melted butter. Stir everything together until it forms a basically homogenous paste.

Transfer the filling onto plastic wrap, and spread it out into a flat rectangular layer about 1/2 inch thick. The thinness of the filling will help it cool down faster, and the rectangular shape will make it easy to divide and cut.

Wrap it up neatly to keep the filling from drying out, and freeze for 30 minutes, so that it can firm up for easy handling later.

In a large bowl, mix water (12 oz), granulated sugar (4 tbsp), and coffee creamer (2 tbsp). If using milk instead of creamer, simply use double the amount. Of course, you can always add more sugar or creamer/milk to taste!

Remove the filling from freezer and cut it into 1/2 inch squares. If you'd like larger pieces, you can cut into bigger pieces.

Take each cut piece of filling and roll them into balls between flattened palms. Repeat until you've finished all of the filling.

If the filling has chilled for too long and is too stiff to handle, let it thaw on the counter until it's soft enough to work with.

Divide the rice flour dough into 2 large pieces, and roll them into round logs. From those two logs, cut the dough into small pieces, about 1-2 inches long.

Each small piece will be a tong jyun with a piece of filling bundled up inside. We ended up with about 18 pieces.

Take a piece of rice flour dough, roll it into a ball, and then shape it into a little bowl by pressing into the center with your thumb.

Put a piece of filling into the well and pinch the dough over the opening to seal the filling in. Roll it around in your palms a bit to smooth out the seam, and the first tong jyun is complete! Repeat with the rest of the dough and filling.

Boil a large pot of water. There needs to be enough water to completely cover all of the tong jyun. When the water has come to a rolling boil, carefully place tong jyun into the pot.

Give it an occasional stir to ensure the tong jyun don’t stick together. While they cook, prepare a bowl of ice water.

The tong jyun are ready when they float, which should take about 3-5 minutes. Pour a little ice water into the pot to temper the water, which will make the tong jyun sink a little below the surface and make them easier to scoop up.

Transfer the tong jyun into the ice water bath with slotted spoon. The shock of the ice water will make the tong jyun shrink just a bit, and keep them from melting down and sticking together in the final soup.

Stir the sweet soup mixture that was prepared earlier, in case it separated or settled while everything else was cooking. Pour the mixture into a clean pot, add shredded ginger (1 small amount). Cover the pot with a lid, and bring the soup to a boil on high heat.

When it has come to a boil, transfer the tong jyun into the pot. They only need to warm up for about 30 seconds.

Transfer the tong jyun into a large serving bowl. Taste the soup to adjust the flavor to your liking, then pour the rest of the soup into the serving bowl as well. Everyone can take the amount they want.