1. Put 50ml water and brown sugar into a saucepan, and boil until the sugar becomes very thick sticky caramel. This cannot be very runny. Take it off the heat, mix in the sesame seeds and ground coconut and leave to cool.
2. Take teaspoons of the sugar mixture out and roll them in your hands into small balls, approx. 1cm across.
3. Cut the dough into small pieces, approx. 30g, and roll them in your hands. If the balls are a little sticky, dust your hands with more cassava starch.
4. Flatten the dough in your hand, place one of the sugar balls in the middle and fold up the dough so that it completely enclosed the sugar.
5. At this point, you can store the balls for future eating. Only cook them when needed.
6. To cook the balls, boil a saucepan of water and drop the balls in the boiling water. When they are cooked, they will float to the surface (approx. 1 minute).
7. Eat warm in ginger sauce.
8. For ginger sauce, boil water, add ginger root, lemon grass and simmer for 5 minutes.
9. Add sugar and continue to simmer for 2 minutes.
10. Leave to cool then ladel some of the balls and sauce into a dish to eat.
100g brown sugar
