Klepon

Ingredients

Instructions

1. 1

   Bring a pot of water to a boil. While it heats, mix the grated coconut with the salt in a small heatproof bowl. Steam it over the pot or microwave briefly for about 1 minute just to warm and lightly season it; this keeps the coconut fluffy and helps it stay fresh. Set aside.

2. 2

   In a mixing bowl, combine the glutinous rice flour, rice flour, salt, pandan extract, and warm water. Mix, then knead for 1-2 minutes until a soft, smooth dough forms. It should feel pliable like soft clay: if crumbly, add a few drops of water; if sticky, dust in a little more glutinous rice flour.

3. 3

   Divide the dough into 8 equal pieces. Flatten one piece into a small disc, keeping the centre slightly thicker than the edges. Place about 1 teaspoon of chopped palm sugar in the middle, then pinch and roll gently to seal completely into a smooth ball. Repeat with the remaining dough and sugar. Make sure there are no cracks, or the filling may leak during boiling.

4. 4

   Lower the balls into the boiling water. Boil for 4-5 minutes, stirring once gently to prevent sticking. The klepon are done when they float and the dough looks slightly glossy.

5. 5

   Lift the cooked klepon out with a slotted spoon and let excess water drain for a few seconds. While still warm, roll them in the salted grated coconut until fully coated.

6. 6

   Serve warm or at room temperature. Eat in one bite if possible, as the molten palm sugar inside will be hot and syrupy.

Nutrition per serving

Notes

• •If you cannot get fresh grated coconut, use frozen grated coconut and thaw it fully before warming.
• •Chopping the palm sugar finely helps it melt quickly into a liquid centre.
• •Do not overboil, or the balls can become too soft and start leaking.
• •Klepon are best eaten the day they are made.

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