TO make the syrup, combine water, ginger, rock sugar, screwpine leaves and white fungus in a deep pot. Bring to the boil then turn down the heat and simmer for 40 to 45 minutes. Halfway through, add the red dates.
To prepare the dough, mix glutinous rice flour, wheat starch and boiling water. Mix well with a small rolling pin. Add enough cold water to mix to a soft dough.
Pinch off a small portion of dough, roll into a thin disk and wrap around ½ teaspoon of filling. Repeat with the rest of the dough.
Drop the balls of dough into a pot of boiling water. When they start to float, remove with a slotted spoon and immerse them in ice-cold water.
To serve, dish out a bowl of white fungus ginger syrup and add three or four glutinous rice balls. Serve immediately.