Klepon (Gluten-Free Pandan Rice Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 2 tablespoons Tapioca Starch
• 1 teaspoon Pandan Extract
• 1/2 cup Water
• 1/2 cup Palm Sugar (cut into small cubes)
• 1 cup Grated Coconut (fresh)
• 1/4 teaspoon Salt

Instructions

1. 1In a large bowl, combine the 1 cup Glutinous Rice Flour and 2 tablespoons Tapioca Starch. Add the 1 teaspoon Pandan Extract and gradually pour in the 1/2 cup Water, mixing with your hands until a smooth, cohesive dough forms.
2. 2Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Reduce the heat to medium-high to maintain a steady boil.
3. 3Take a small portion of the dough, about the size of a large marble. Flatten it in the palm of your hand to create a small disc. Place one 1/2 cup Palm Sugar cube in the center of the disc. Carefully fold the dough up and around the sugar cube, pinching the edges together to fully enclose it and form a smooth ball.
4. 4Gently drop the formed dough ball into the boiling water. Continue forming and dropping dough balls into the pot, making sure not to overcrowd it; cook in batches if necessary. Repeat this process until all the dough has been used.
5. 5The Klepon are cooked when they float to the surface of the boiling water. Let them cook for an additional 2-3 minutes after they float, then carefully remove them using a slotted spoon and drain any excess water.
6. 6In a separate medium bowl, combine the 1 cup Grated Coconut with the 1/4 teaspoon Salt. Toss gently to ensure the salt is evenly distributed throughout the coconut.
7. 7Immediately after draining, gently roll the hot, cooked Klepon in the salted grated coconut mixture until they are completely coated. Serve the Klepon right away while they are warm and the palm sugar filling is still liquid.

Substitutions

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