1. In a large bowl, combine the glutinous rice flour, all-purpose flour, and sugar, mixing them well.

2. Gradually add the warm water to the flour mixture, stirring initially with a spoon then switching to your hands to mix until a soft, pliable dough forms. You may not need all the water, or you might need a tiny bit more; adjust as needed to reach the right consistency.

3. Knead the dough lightly on a clean surface for a few minutes until it is smooth and uniform. If the dough is too sticky, add a little more glutinous rice flour; if it's too dry and crumbly, add a few drops of water.

4. Roll the dough into small, bite-sized balls, about 1 inch (2.5 cm) in diameter. Ensure they are uniform in size for even cooking.

5. Bring a medium pot of water to a rolling boil. Carefully drop the prepared rice balls into the boiling water, making sure not to overcrowd the pot; cook in batches if necessary.

6. Cook for 3-5 minutes, or until the rice balls float to the surface and appear slightly expanded. Continue cooking for another minute after they float to ensure they are thoroughly cooked through.

7. Remove the cooked rice balls from the boiling water with a slotted spoon and immediately transfer them to a bowl of cold or ice water to stop the cooking process and prevent them from sticking together. Drain well before serving with your preferred toppings or syrup.