By INGREDIENTS
COCONUT COATING
1 1/4 cup freshly grated coconut (100 gram), from half coconut
1/4 tsp salt
1 pandan leaf, knotted
GLUTINOUS RICE BALLS
2 cups glutinous rice flour (260 gram)
1/4 cup rice flour (40 gram)
1/4 tsp salt
1 tsp pandan paste
1 cup hot water (240 ml)
100 gr palm sugar block/Javanese sugar/gula melaka
2 pandan leaves, knotted
water, for boiling
INSTRUCTIONS
COCONUT COATING
In a heatproof bowl, mix coconut and salt together. Add pandan leaf on top. Steam for 10 minutes to prevent the coconut from going bad easily. Set aside.
GLUTINOUS RICE BALLS
Prepare the filling by shaving the palm sugar block with a sharp knife. Make sure to mince it as finely as possible to make sure the filling will be fully melted after cooking.
Prepare a large pot of water to boil Klepon while working on the dough.
In a large bowl, combine glutinous rice flour, rice flour, and salt until well combined. Add the pandan paste and slowly add in the hot water, while stirring with a spoon to form a dough. When the dough is warm enough to work with, knead the dough with hands and form it into a ball. The dough should be soft, firm, and not too wet or it will be too sticky to work with. Cover with a damp towel to prevent it from drying out.
Take a little bit of dough and make it into a 1 1/4-inch/3cm ball. Push an indent in the centre, making a large hole enough to put the filling. Place about 1/2 tsp minced palm sugar and gather the edges to close the seam. Roll it back into a ball with your palms.
