In a large mixing bowl, whisk together glutinous rice flour, rice flour, and icing sugar.

Add hot boiling water to the dry ingredients and whisk until clumpy and dry.

Knead the mixture until a ball of dough forms in the bowl.

Dust a clean working surface with glutinous rice flour and transfer the dough onto the surface; knead into a smooth ball.

Roll the dough into a thick log, about 4 inches wide and 9 inches long. Slice the log into 3 equal portions.

Transfer each portion into three separate bowls. Add 1 drop of red food coloring to the first bowl and mix, then repeat with green food coloring for the second bowl. Leave the third bowl white.

Roll each piece of dough into a 1-inch thick log and cut each log into 6 equal pieces, rolling each piece into a small ball for a total of 18 balls.

Bring a medium pot of water to boil and reduce to medium-high heat. Roll each ball before lowering into the hot water and stir occasionally.

Boil for 7-8 minutes until the balls float and the inside is cooked. Remove rice balls with a slotted spoon and transfer to an ice bath.

Once cool to touch, skewer 1 of each color onto a stick starting with green, then white, and lastly pink, with 3 balls per stick. Enjoy warm or at room temperature.