Klepon (Pandan Glutinous Rice Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1/4 cup Potato Starch
• 1 tsp Pandan Extract
• 3/4 cup Warm Water
• 1/2 cup Palm Sugar (Gula Jawa), finely chopped
• 1 cup Grated Coconut (Fresh), steamed with a pinch of salt

Instructions

1. 1In a large bowl, combine the 1 cup Glutinous Rice Flour and the 1/4 cup Potato Starch. Make a well in the center.
2. 2Add the 1 tsp Pandan Extract to the well, then gradually add the 3/4 cup Warm Water while mixing with your hands or a spoon. Continue mixing until you have a smooth, pliable dough that is not sticky.
3. 3Divide the dough into 12 equal pieces. Roll each piece into a ball about 1 inch in diameter. Flatten each ball slightly in your palm and place about 1 teaspoon of the finely chopped 1/2 cup Palm Sugar in the center. Carefully fold the dough around the sugar and roll between your palms to form a smooth, sealed ball.
4. 4Fill a large, heavy-bottomed pot with enough water to cover the klepon and bring it to a rolling boil over high heat. The water should be at 212°F (100°C).
5. 5Carefully drop the prepared klepon balls into the boiling water, making sure not to overcrowd the pot. Cook for 3 to 5 minutes, or until the klepon float to the surface, indicating they are cooked through.
6. 6While the klepon are cooking, ensure the 1 cup Grated Coconut has been steamed with a pinch of salt. Place the steamed grated coconut in a shallow bowl.
7. 7Using a slotted spoon, carefully remove the cooked klepon from the boiling water and immediately transfer them to the bowl of steamed grated coconut. Gently roll the klepon in the coconut to coat them evenly.
8. 8Serve the coated klepon warm.

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