Dairy-Free and Egg-Free Klepon (Glutinous Rice Balls)

Ingredients

• 200 g Glutinous Rice Flour
• 20 g Tapioca Flour
• 1 tsp Pandan Extract
• 150 ml Water
• 80 g Palm Sugar
• 150 g Shredded Coconut (fresh)
• 1/4 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 200 g Glutinous Rice Flour and 20 g Tapioca Flour. Add 1 tsp Pandan Extract and 150 ml Water. Mix with your hands until a smooth, pliable dough forms. If the dough feels too sticky, add a tiny bit more glutinous rice flour, one teaspoon at a time. If it feels too dry, add a tiny bit more water, one teaspoon at a time.
2. 2Take a small piece of dough, about the size of a large marble. Flatten it in your palm to create a small disc. Place a small cube of 80 g Palm Sugar in the center of the dough disc. Carefully fold the edges of the dough up and around the palm sugar, pinching to seal it completely. Roll the dough between your palms to form a smooth ball, ensuring the sugar is fully enclosed.
3. 3Fill a large, heavy-bottomed pot with enough water to cover the balls and bring it to a rolling boil over high heat. Carefully drop the formed dough balls into the 100°C boiling water, one by one. Cook the balls for 3 to 5 minutes, or until they float to the surface, which indicates they are cooked through.
4. 4While the rice balls are boiling, prepare the coconut coating. Place 150 g Shredded Coconut and 1/4 tsp Salt in a steamer basket. Steam over simmering water for 5 minutes. This step helps to prevent spoilage and makes the coconut stick better to the balls.
5. 5Using a slotted spoon, carefully remove the cooked glutinous rice balls from the boiling water, letting any excess water drain off. Immediately transfer the hot rice balls to the bowl containing the steamed shredded coconut. Gently roll the balls in the coconut until they are evenly coated on all sides.
6. 6Serve the Klepon immediately while they are warm for the best chewy texture.

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