Toast the glutinous rice flour in a dry pan over medium heat until lightly golden.
Mix the toasted rice flour with the cornstarch and set aside for dusting.
Combine the sugar, corn syrup, water, and vinegar in a saucepan.
Heat without stirring until the syrup reaches 265°F (129°C).
Pour the syrup into a lightly greased round mold and let it cool until firm but pliable.
Remove the candy ring from the mold.
Coat the ring generously with the flour mixture.
Stretch the ring into a larger loop.
Fold the loop in half and dust again.
Repeat stretching and folding until thousands of fine sugar strands form.
Mix the crushed peanuts, sesame seeds, and coconut together.
Cut a section of sugar strands.
Place a spoonful of filling in the center.
Wrap the strands around the filling to form a small bundle.
Repeat with the remaining candy.
Serve immediately for the best texture.
