Klepon (Glutinous Rice Balls with Palm Sugar)

Ingredients

• 1 cup Glutinous Rice Flour
• 2 tablespoons Tapioca Flour
• 1 teaspoon Pandan Extract
• 1/2 cup Warm Water
• 1/2 cup Palm Sugar
• 1 cup Shredded Coconut
• 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 1 cup of Glutinous Rice Flour, the 2 tablespoons of Tapioca Flour, and the 1 teaspoon of Pandan Extract. Stir these ingredients together until they are evenly mixed.
2. 2Gradually pour the 1/2 cup of Warm Water into the dry ingredients in the large bowl, mixing with your hands until a smooth, pliable dough forms. Knead the dough gently for 1 to 2 minutes until it is no longer sticky to the touch.
3. 3Fill a large heavy-bottomed pot with water and place it over high heat. Bring the water to a rolling boil, ensuring it reaches 100°C.
4. 4While the water heats, take a small portion of the dough, about 1 tablespoon, and flatten it in your palm to create a small disc. Place a small piece of the 1/2 cup of Palm Sugar in the center of the disc, then carefully fold the dough around the palm sugar, pinching the edges together to seal it completely. Roll the dough gently between your palms to form a smooth ball, ensuring there are no cracks, and repeat this process until all the dough and palm sugar are used.
5. 5Gently drop the formed rice balls into the boiling water in the large heavy-bottomed pot, being careful not to overcrowd the pot. Cook the rice balls for 5 to 8 minutes, or until they float to the surface and appear slightly puffed; they are done when they float and have a slightly firm texture when gently pressed.
6. 6While the rice balls are cooking, place the 1 cup of Shredded Coconut and the 1/4 teaspoon of Salt in a shallow bowl. Mix these two ingredients together thoroughly.
7. 7Using a slotted spoon, carefully remove the cooked klepon from the boiling water and immediately transfer them to the shallow bowl with the shredded coconut mixture. Gently roll the hot klepon in the coconut until each ball is evenly coated, then serve immediately.

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