Combine 2 cups (480ml) water, ginger, pandan leaves, and sugar in a medium sized saucepan. Bring it to a boil. Reduce heat and allow it to simmer for 5 minutes. Turn off heat and set it aside.

Place glutinous rice flour in a large bowl. Pour ½ cup (120ml) water over flour and mix with a spatula until a soft dough forms. If it is too sticky, add just a little more flour. Knead for 2 to 3 minute until dough is smooth.

Divide dough into 4 equal portions. Set aside one portion for white balls. Add 2 to 3 drops of red food coloring to one portion of the dough. Knead dough until color is even. Repeat with yellow and green colors. Do wash your hands between each color so as not to get the colors mixed.

Pinch a tiny amount of dough and roll between your palms to form a smooth tiny ball. Place on a plastic plate or a plate lined with plastic wrap to prevent sticking. Repeat with all remaining dough. You should get about 8 to 10 tiny balls for each color of dough.

Bring a medium sized pot of water to boil. Gently drop the glutinous rice balls into the water. Let them cook for about 2 to 3 minutes, depending on their size. They should float when cooked. Remove with a metal strainer.

Divide the cooked glutinous rice balls into 4 bowls. Pour enough syrup into each bowl to cover the glutinous rice balls.

Serve warm or at room temperature.