Klepon: Pandan Balls with Molten Palm Sugar

Instructions

1. 1

   Prepare the coconut

   Mix the shredded coconut with 1 g of salt and steam it for 8 minutes. Let it cool slightly, then spread it on a plate so the balls can be coated easily.

   
2. 2

   Prepare the filling

   Chop the palm sugar into small pieces about 3–4 mm in size. Larger pieces could tear the dough as you shape the balls.

   
3. 3

   Make the pandan dough

   Mix the lukewarm water with the pandan extract. Stir the rice flour together with the remaining 1 g of salt, then gradually work in the pandan water. Knead until the dough is smooth, soft, and pliable, but does not stick noticeably to your fingers.

   
4. 4

   Fill and cook the balls

   Divide the dough into 20 equal pieces. Flatten each piece, place 4 g of palm sugar in the center, seal it well, and roll it into a crack-free ball. Bring 1,500 ml of water to a rolling boil in a pot. Cook the balls in two batches; once they float to the surface, cook them for 1 minute longer. Remove them with a slotted spoon.

   
5. 5

   Coat and serve

   While still warm and drained, gently coat the balls in the prepared coconut. Serve immediately, when the filling is soft and liquid; let each ball cool briefly before biting into it so the sugar is not too hot.