Stir the honey, toasted sesame seeds and cinnamon together in a small bowl. Roll into 20 small balls, about 1/2 teaspoon each, and set on a plate. Freeze for 10 minutes so they hold their shape.

Whisk the glutinous rice flour and salt together in a mixing bowl. Pour in the hot water gradually, stirring with a spoon, until a shaggy dough forms.

Knead the dough in the bowl for 2 to 3 minutes, until smooth and pliable, like soft playdough with no dry cracks. Add a splash more hot water if it feels stiff.

Divide the dough into about 20 pieces, roughly 20 g each. Roll each into a ball, then flatten into a small disk in your palm.

Place a frozen filling ball in the center of each disk. Fold the edges up around the filling, pinch to seal, then roll smooth again between your palms.

Bring the water in a 3-quart / 2.8 L saucepan to a rolling boil. Drop in half the rice balls, gently, so they have room to float without sticking together.

Boil for 3 to 4 minutes, until the balls rise to the surface, then let them simmer 1 more minute so the center cooks through.

Lift the cooked balls out with a slotted spoon into a bowl of ice water. Repeat with the second batch. Let both batches sit in the ice water for 2 minutes, until firm and cool enough to handle.

Stir the toasted soybean powder, sugar and a pinch of salt together on a shallow plate.

Drain the rice balls well and roll them, a few at a time, in the soybean powder mixture until fully coated.

Arrange on a plate and serve within a few hours, while the outside is still soft and the center is warm-ish.