Klepon (Dairy & Egg-Free Pandan Rice Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1 tsp Pandan Extract
• 0.75 cup Warm Water
• 0.5 cup Palm Sugar
• 1 cup Shredded Coconut
• 0.25 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1 cup of glutinous rice flour and 1 tsp of pandan extract. Gradually add the 0.75 cup of warm water while mixing with your hands, then knead the mixture until it forms a smooth, pliable dough that is not sticky. This should take about 5-7 minutes.
2. 2Divide the dough into about 12 equal portions. Take one portion and flatten it into a disc about 3 inches wide in the palm of your hand. Place about 1/2 teaspoon of the 0.5 cup of palm sugar in the center of the disc. Carefully bring the edges of the dough up and around the palm sugar, pinching them together to completely seal it and form a smooth ball.
3. 3Repeat step 2 with the remaining dough portions and palm sugar until all the balls are formed.
4. 4Fill a large heavy-bottomed pot with enough water to cover the rice balls and bring it to a rolling boil over high heat. The water should be bubbling vigorously.
5. 5Carefully drop the formed rice balls into the 1 cup of boiling water. Cook for 5-8 minutes, or until the rice balls float to the surface and appear slightly puffed up. They should feel tender when gently pressed.
6. 6While the rice balls are cooking, in a separate shallow bowl, combine the 1 cup of shredded coconut and the 0.25 tsp of salt. Mix them together thoroughly.
7. 7Using a slotted spoon, carefully remove the cooked rice balls from the boiling water, allowing excess water to drain off. Immediately transfer the hot rice balls into the bowl with the shredded coconut mixture. Gently roll the rice balls in the coconut mixture until they are evenly coated.
8. 8Serve the Klepon immediately while they are warm and the palm sugar filling is still molten.

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