In a large heatproof bowl add in glutinous rice flour and 50g of brown sugar. Pour in boiling water, mix together with a spatula immediately. Fold together until all the flour, water, and sugar combines into a sticky dough.
Being mindful that the ingredients may be hot, pour out onto a surface and knead until everything comes together and a soft spongy dough forms. It should not be dry or too wet and feel like very soft Playdough.
Cover the dough in plastic wrap while making the dough balls. Prepare a bowl with a few tablespoons of the glutinous rice flour for the rolled balls.
To make the balls, pinch off a piece and roll in your fingers or hands. These balls should be smaller than 1cm or ⅓ inch in diameter.
Place the rolled ball into the bowl with glutinous rice flour. Carefully toss, mix, or stir the bowl every so often to ensure that the balls are nicely coated and don’t stick together.
Bring a medium to large sized pot to a boil. Sift out any extra flour from the bubbles. Add the bubbles into the boiling water.
Boil for 3-5 mins or until all are floating and soft.
Heat a wok over medium heat. Add the other ½ cup of brown sugar to the wok. Add in the bubbles and stir constantly. Cook until the sugar has melted, caramelized, and it’s dark brown in color. Adjust the heat accordingly, don’t allow it to burn.
Pour out into a heat proof bowl and set aside.