Ginger syrup- 500 ml water- 50 gram ginger, peeled and bruised- 2 lemongrass, bruised and knotted- 2 pandan leaves (optional), knotted- 75 gram sugarPandan glutinous rice balls- 1 cup coconut milk- 10 pandan leaves- 200 gram glutinous rice powder (Indonesian: tepung ketan)- 1/2 teaspoon saltFilling (mix the following together)- 75 gram palm sugar (Indonesian: gula Jawa), shaved- 2 tablespoon toasted sesame seeds (Indonesian: biji wijen sangrai)Other accompaniments (optional)- 1 tablespoon basil seeds (Indonesian: biji selasih), soak in 1/4 cup boiling water- 20 toddy palm fruit (Indonesian: kolang kaling), boiled and cut into thin slices

Ginger syrup1. Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer for 15 minutes.2. Turn off heat and strain to get a clear syrup. Set aside.Pandan glutinous rice balls1. Place coconut milk and pandan leaves in a blender and process until the leaves are broken down. Strain into a sauce pot. Heat the pot and quickly turn off the heat once the pandan coconut milk reaches boiling point.2. Place glutinous rice powder and salt in a mixing bowl, slowly pour the pandan coconut milk and knead until it reaches as hard as your earlobe. Divide into 50 rice balls.3. Work each portion into a disc, place roughly ½ teaspoon of peanut filling at the center. Seal. Then, gently roll into a ball. Repeat for the rest of the dough. You may want to cover the rice balls with a dampen towel to prevent them from drying.4. Bring a pot of water to boil. Gently drop the rice balls into the boiling water and cook until they float to the surface. Once they float for about 1 minute, remove with a slotted spoon and set aside.To serve1. Serve the pandan glutinous rice balls in a bowl with the ginger syrup.2. Optionally, you can also add basil seeds and toddy palm fruit to the rice balls for a more filling snack or dessert.