Klepon (Glutinous Rice Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 2 tablespoons Rice Flour
• 1 teaspoon Pandan Extract
• 1/2 cup Water
• 1/2 cup Palm Sugar (Gula Jawa), chopped
• 1 cup Grated Coconut
• 1/4 teaspoon Salt

Instructions

1. 1In a large mixing bowl, combine the 1 cup Glutinous Rice Flour, 2 tablespoons Rice Flour, 1 teaspoon Pandan Extract, and 1/2 cup Water. Mix thoroughly with your hands until a smooth, pliable, and slightly sticky dough forms.
2. 2Fill a large heavy-bottomed pot with at least 6-8 cups of water. Place the pot over high heat and bring the water to a rolling boil, which is 212°F (100°C).
3. 3Take a small piece of dough, about 1/2-inch in diameter, and roll it into a smooth ball between your palms. Gently flatten this ball into a disc approximately 1.5 inches wide.
4. 4Place a small piece of the 1/2 cup chopped Palm Sugar (Gula Jawa) into the center of the dough disc. Carefully pinch the edges of the dough together to completely seal the sugar inside, then roll it again between your palms to form a smooth, round ball. Repeat this process for all remaining dough and palm sugar.
5. 5Carefully drop the formed klepon into the pot of boiling water. Cook for 3-5 minutes, or until they float to the surface and remain there for at least 30 seconds, indicating they are fully cooked.
6. 6While the klepon are cooking, combine the 1 cup Grated Coconut and 1/4 teaspoon Salt in a shallow bowl. Using a slotted spoon, remove the hot klepon from the boiling water and immediately transfer them to the salted grated coconut, gently rolling each one until it is completely and evenly coated.
7. 7Serve the Klepon warm or at room temperature.

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