Klepon Recipe

Ingredients:

• 250g glutinous rice flour
• 50g sago flour (or tapioca starch)
• 1/2 teaspoon salt
• 150ml pandan juice (from 5-7 pandan leaves blended with water) or green food coloring
• 100g palm sugar (gula melaka), finely chopped
• 1/2 grated coconut, steamed with a pinch of salt
• Water for boiling

Instructions:

1. In a large bowl, combine glutinous rice flour, sago flour, and salt.
2. Gradually add the pandan juice (or water with green food coloring) to the flour mixture, kneading until a smooth and pliable dough is formed.
3. Take a small portion of the dough, flatten it in your palm, and place a small piece of chopped palm sugar in the center.
4. Carefully seal the dough around the palm sugar, rolling it into a small ball.
5. Bring a pot of water to a rolling boil.
6. Gently drop the Klepon balls into the boiling water. They are cooked when they float to the surface.
7. Remove the cooked Klepon with a slotted spoon and drain excess water.
8. While still warm, roll the Klepon balls in the steamed grated coconut until fully coated.
9. Serve immediately.