Dairy-Free Klepon (Glutinous Rice Balls)

Instructions

1. 1In a large bowl, combine the 1 cup of glutinous rice flour, 2 tablespoons of tapioca flour, and 1 teaspoon of pandan extract. Gradually add the 3/4 cup of warm water while mixing with your hands until a smooth, pliable dough forms. Knead the dough gently for 2-3 minutes until it is no longer sticky.
2. 2Pinch off small pieces of the dough, about the size of a large marble. Roll each piece into a ball, then flatten it into a small disc about 5.08 cm wide in the palm of your hand.
3. 3Place a small amount of the 1/2 cup of palm sugar in the center of each dough disc. Carefully bring the edges of the dough up and around the palm sugar, pinching them together to completely enclose it. Gently roll the dough between your palms to form a smooth ball.
4. 4Fill a large, heavy-bottomed pot with enough water to fully submerge the rice balls and bring it to a rolling boil over high heat. The water should be at 100°C.
5. 5Carefully drop the formed rice balls into the boiling water, making sure not to overcrowd the pot. Cook for 5-7 minutes, or until the rice balls float to the surface, indicating they are cooked through.
6. 6While the rice balls are cooking, place the 1 cup of shredded coconut and 1/4 teaspoon of salt in a shallow bowl and mix them together. This is your coating.
7. 7Using a slotted spoon, carefully remove the cooked rice balls from the boiling water. Immediately transfer them to the bowl with the shredded coconut mixture. Gently toss the rice balls to coat them evenly with the coconut.
8. 8Serve the dairy-free klepon warm.

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