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Boil the carrots in salted water until completely soft, then drain and mash or blend until smooth.
While the carrot is still warm, mix in 200g of the glutinous rice flour.
Gradually add more if needed until you have a smooth dough that isn’t sticky.
If it feels too dry, add a little hot water.
Roll the dough into small balls and press your finger or knuckle into the middle of each one to make the little button shape.
Boil for around 3 minutes, or remove them about 30 seconds after they float to the top.
Add to a bowl with the garlic, spring onion and chilli flakes.
Pour over the hot oil, then add the soy sauce and vinegar and mix everything together.
Serve straight away.