Klepon (Gluten-Free Sweet Rice Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1/2 cup Tapioca Flour(replaces Wheat Flour)
• 1 teaspoon Pandan Extract
• 3/4 cup Water
• 1/2 cup Palm Sugar (Gula Jawa), finely chopped
• 1 cup Grated Coconut, for coating
• 1/4 teaspoon Salt

Instructions

1. 1In a large mixing bowl, combine the 1 cup of glutinous rice flour and the 1/2 cup of tapioca flour. Whisk them together until well combined.
2. 2Add the 1 teaspoon of pandan extract to the flour mixture. Gradually pour in the 3/4 cup of water, mixing with your hands until a smooth, pliable dough forms that is soft and easy to handle.
3. 3Fill a large heavy-bottomed pot (at least 4-quart / 4-liter capacity) with water, leaving about 2 inches (5 cm) from the rim. Bring the water to a rolling boil over high heat (212°F / 100°C). In a separate small bowl, combine the 1 cup of grated coconut and the 1/4 teaspoon of salt, mixing well.
4. 4Take a piece of dough, about 1 tablespoon (15 ml) in size, and flatten it into a disc approximately 2 inches (5 cm) in diameter. Place about 1/2 teaspoon of the finely chopped 1/2 cup of palm sugar in the center of the dough disc. Carefully fold the edges of the dough over the palm sugar and pinch them together to seal completely, then gently roll it into a smooth ball, about 1 inch (2.5 cm) in diameter.
5. 5Gently drop the prepared dough balls one by one into the actively boiling water. Cook for 3-5 minutes, or until the balls float to the surface and remain there for about 30 seconds, indicating they are cooked through.
6. 6Using a slotted spoon, carefully remove the cooked klepon from the boiling water, allowing excess water to drain. Immediately transfer the hot klepon to the bowl with the salted grated coconut and roll each one gently until it is fully coated. Serve the klepon warm to enjoy the melted palm sugar center.

Substitutions

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