Klepon (Glutinous Rice Balls)

Ingredients

• 2 cups Glutinous Rice Flour
• 1 cup Warm Water
• 1 tsp Pandan Extract (or green food coloring)
• 1/2 cup Palm Sugar (Gula Jawa), grated
• 1 cup Shredded Coconut, unsweetened
• 1/4 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1 cup of shredded coconut and the 1/4 teaspoon of salt. Place this bowl into a steamer basket set over a pot with about 1 inch (2.5 cm) of water, ensuring the water does not touch the bottom of the bowl. Bring the water to a simmer over medium-high heat (200°F / 93°C) and steam the coconut for 5 minutes. Carefully remove the bowl from the steamer and set it aside.
2. 2In a separate large bowl, combine the 2 cups of glutinous rice flour, the 1 cup of warm water, and the 1 teaspoon of pandan extract. Mix these ingredients with your hands until a smooth, pliable dough forms. The dough should be soft and easy to work with without sticking excessively to your hands. If the dough is too sticky, add a little more glutinous rice flour, 1 tablespoon at a time, until it reaches the correct consistency. If it's too dry and crumbly, add a little more warm water, 1 teaspoon at a time.
3. 3Take about 1 tablespoon of the prepared dough and flatten it into a small disc, approximately 2 inches (5 cm) in diameter, in the palm of your hand. Place about 1/2 teaspoon of the grated palm sugar in the center of this dough disc. Carefully bring the edges of the dough up and around the palm sugar, pinching them together firmly to seal the palm sugar completely inside. Gently roll the dough between your palms to form a smooth, round ball. Repeat this process with the remaining dough and grated palm sugar until all ingredients are used.
4. 4Fill a large heavy-bottomed pot with at least 6-8 cups (1.5-2 liters) of water, ensuring there is enough to fully submerge the rice balls. Place the pot over high heat and bring the water to a vigorous rolling boil (212°F / 100°C).
5. 5Gently drop the prepared rice balls into the vigorously boiling water, adding only a few at a time to avoid overcrowding the pot and lowering the water temperature too much. Cook the rice balls for 5 to 8 minutes, or until they float to the surface of the water, which indicates they are cooked through and will appear slightly translucent.
6. 6Using a slotted spoon, carefully remove the cooked rice balls from the boiling water. Immediately transfer the hot rice balls to the bowl containing the steamed shredded coconut. Gently roll the rice balls in the coconut to coat them evenly on all sides. Serve the Klepon warm.

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