Klepon (Pandan Rice Balls)

Ingredients

• 1 cup Glutinous Rice Flour
• 1 tsp Pandan Extract
• 1/2 cup Warm Water
• 1/4 cup Palm Sugar
• 1/2 cup Grated Coconut
• 1/4 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1 cup of glutinous rice flour with the 1 tsp of pandan extract.
2. 2Gradually add the 1/2 cup of warm water to the flour mixture, mixing with your hands until a smooth, pliable green dough forms. Knead for about 3-5 minutes until the dough is no longer sticky.
3. 3Divide the dough into 12 equal pieces. Roll each piece into a small ball, about 1 inch in diameter.
4. 4Take one dough ball and flatten it into a small disc in your palm. Place a small piece of the 1/4 cup of palm sugar in the center of the disc.
5. 5Carefully bring the edges of the dough up and around the palm sugar, pinching to seal it completely. Gently roll the filled dough between your palms to form a smooth, round ball.
6. 6Fill a large heavy-bottomed pot with water, enough to fully submerge the rice balls. Bring the water to a rolling boil over high heat, 212°F (100°C).
7. 7Carefully drop the prepared rice balls into the boiling water, one by one. Cook for 5-8 minutes, or until the rice balls float to the surface. This indicates they are cooked through.
8. 8While the rice balls are cooking, combine the 1/2 cup of grated coconut with the 1/4 tsp of salt in a shallow bowl.
9. 9Using a slotted spoon, carefully remove the cooked rice balls from the boiling water. Immediately transfer them to the bowl with the coconut mixture and gently roll them to coat evenly.
10. 10Serve the Klepon warm.

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