Mix the rice flour with the coconut milk and sugar and add the ginger. Knead the dough until it no longer sticks to your hands. If necessary, add a little more coconut milk (the dough really should not stick!). Now form the dough into a roll, divide into 24 pieces and roll them again into small balls. Chop the palm sugar into very small pieces. With the help of a chopstick, drill a small hole in each rice ball and fill it with a little palm sugar. Close the hole again and roll the balls into balls. Boil water in a pot and put in the rice balls. Wait until the balls float to the surface, then let them steep for 2 minutes. Remove, drain and roll in the toasted coconut flakes.
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