Slice the carrot and steam for 15 minutes until fork tender.

Mash with a fork or blend in a food processor till you reach a smooth paste.

Mix in the glutinous rice flour and arrowroot powder, bring all the ingredients together to form a dough, knead until you achieve a smooth dough, it should be soft but not too sticky.

Shape the dough into small balls or roll out into long strips or any other shapes you like.

Bring a pot of water to boil, drop the balls in, making sure they're not stuck together, cook until they all float to the surface.

Prepare an ice bath, once the balls are cooked drop them right into the ice bath to cool down and for a bouncier texture.

Meanwhile, make the sauce, fry off the scallion and garlic in a pan with a drizzle of oil, until aromatic.

Add in the chili, vinegar, coconut amino and ketchup, stir to mix well.

Mix the arrowroot powder and water together and slowly pour into the pan, lower the heat to low and stir everything together, bring to a simmer.

Transfer the cooked carrot balls into the sauce pan, toss to coat them evenly, let the sauce thicken to your preferred consistency.

Garnish with more scallion and sesame seed, serve immediately, enjoy!