In a large mixing bowl, combine 200 g of glutinous rice flour with 150 g of boiling water. Stir quickly with chopsticks until crumbly, then knead until smooth and elastic. Divide into pieces (5-8 g each) and roll into balls.

Bring a pot of water to a rolling boil. Add rice balls carefully, gently stirring to prevent sticking. Cook until they float (about 2-3 minutes), then cook for an additional minute before removing and rinsing under cold water.

In a saucepan, combine 100 g of water with 60 g of brown sugar over low heat, stirring until dissolved. Once boiling, add the cooked rice balls and simmer for 2-3 minutes, stirring to coat evenly.

Remove from heat, serve the warm rice balls in bowls, drizzling with any leftover syrup. Pair with tea for a delightful experience.