Indonesian Klepon

Instructions

1. Prepare the coconut coating
   Mix the freshly grated coconut with 1/4 teaspoon of salt in a bowl. Set aside at room temperature while preparing the rest of the recipe.
2. Make the pandan extract
   If using fresh pandan leaves, blend them with the warm water and strain to extract the juice. If using pandan extract, mix it with the warm water. The liquid should be bright green and fragrant.
3. Prepare the dough
   In a large bowl, combine the glutinous rice flour with 1/8 teaspoon of salt. Gradually add the pandan water while mixing with your hands until it forms a soft, pliable dough. The dough should be smooth and not sticky - add more glutinous rice flour if needed.
4. Form the klepon balls
   Divide the dough into 20 equal portions. Take one portion and flatten it in your palm. Place about 1/2 teaspoon of grated palm sugar in the center. Carefully bring the edges together and roll into a ball, making sure the filling is completely sealed. Dust lightly with rice flour to prevent sticking. Repeat with remaining dough.
5. Cook the klepon
   Bring 1 liter of water with the knotted pandan leaves to a boil in a large pot. Reduce to a simmer and carefully drop the klepon balls into the water. Once they float to the surface (about 5-8 minutes), they are done. Remove with a slotted spoon and drain well.
6. Coat with coconut
   While the klepon is still warm, roll each ball in the grated coconut mixture until evenly coated. Work quickly as the warmth helps the coconut adhere better.
7. Serve the klepon
   Arrange on a serving plate and enjoy while still warm. When bitten, the palm sugar inside should be molten and flow out, contrasting with the chewy rice cake exterior and the fragrant coconut coating.