Klepon (Glutinous Rice Balls)

Ingredients

• 1 cup Glutinous rice flour
• 2 tbsp Tapioca starch
• 1 tsp Pandan extract
• 1/2 cup Warm water
• 1/4 cup Palm sugar, chopped
• 1 cup Grated coconut
• 1/4 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1 cup glutinous rice flour and 2 tablespoons tapioca starch. Stir them together until they are well mixed.
2. 2Add the 1 teaspoon pandan extract to the flour mixture. Gradually pour in the 1/2 cup warm water while mixing with your hands or a spoon until a smooth, pliable dough forms. If the dough feels too sticky, add a tiny bit more glutinous rice flour; if too dry, add a tiny bit more warm water.
3. 3Prepare the filling: Take the 1/4 cup chopped palm sugar. You will use small pieces of this to fill the dough balls.
4. 4To form the balls: Take a small amount of dough, about 1 tablespoon. Flatten it in the palm of your hand to create a small disc. Place a small piece of the chopped palm sugar in the center of the disc. Carefully wrap the dough around the palm sugar, pinching the edges together to seal it completely. Roll it gently between your palms to form a smooth, round ball.
5. 5Repeat step 4 until all the dough and palm sugar are used to make small balls.
6. 6Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. The water should be bubbling vigorously.
7. 7Carefully drop the formed glutinous rice balls into the boiling water. Cook for about 5 to 8 minutes, or until the balls float to the surface of the water. They are done when they are puffed up and float, indicating the inside is cooked.
8. 8While the balls are cooking, prepare the coating: In a shallow bowl, mix the 1 cup grated coconut with the 1/4 teaspoon salt. Stir until the salt is evenly distributed throughout the coconut.
9. 9Once the glutinous rice balls have floated and cooked, use a slotted spoon to carefully remove them from the boiling water. Immediately transfer the hot balls to the bowl with the grated coconut mixture. Gently roll the balls in the coconut until they are evenly coated. Serve the Klepon warm.

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