Klepon (Glutinous Rice Balls)

Ingredients

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

Instructions

1. 1In a medium bowl, combine the 1 cup Glutinous Rice Flour and 2 tablespoons Tapioca Flour. Mix them together well.
2. 2Add the 1 teaspoon Pandan Extract to the flour mixture. Gradually add the 1/2 cup Water while mixing with your hands until a smooth, pliable dough forms. It should not be sticky.
3. 3Pinch off small pieces of dough, about 1 inch in diameter. Flatten each piece slightly in your palm to create a small disc.
4. 4Place a small amount of the 1/2 cup grated Palm Sugar (Gula Jawa) in the center of each dough disc.
5. 5Carefully bring the edges of the dough up and around the palm sugar, pinching them together to seal completely. Gently roll the dough between your palms to form a smooth ball.
6. 6Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. The water should be at 212°F (100°C).
7. 7Carefully drop the dough balls into the boiling water. Cook for 5 to 7 minutes, or until the balls float to the surface and appear slightly puffed.
8. 8Using a slotted spoon, remove the cooked klepon from the boiling water. Immediately roll the hot balls in the 1 cup of steamed Grated Coconut, ensuring they are evenly coated. Add the 1/4 teaspoon Salt to the grated coconut before rolling if desired.
9. 9Serve the klepon immediately while they are warm and the palm sugar filling is still liquid.

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