Pandan Klepon: Indonesian Glutinous Rice Balls

In a large bowl, combine glutinous rice flour, tapioca flour, and 1/4 teaspoon salt. Gradually add warm water and pandan extract, mixing until a soft, pliable dough forms. If the dough is too sticky, add a little more glutinous rice flour; if too dry, add a few drops of water.

Divide the dough into approximately 20-24 small pieces. Roll each piece into a ball, then flatten it slightly into a disc.

Place about 1/2 teaspoon of finely chopped gula melaka in the center of each dough disc. Carefully seal the dough around the sugar, rolling it back into a smooth ball, ensuring no sugar leaks out.

Bring a large pot of water to a rolling boil. Gently drop the klepon balls into the boiling water, making sure not to overcrowd the pot. Cook in batches if necessary.

The klepon are cooked when they float to the surface. Let them boil for another 1-2 minutes after floating to ensure the palm sugar inside is fully melted.

While the klepon are cooking, gently steam the grated coconut with 1/4 teaspoon salt for 5 minutes. This helps to soften the coconut and prevent it from spoiling quickly.

Using a slotted spoon, remove the cooked klepon from the boiling water and immediately transfer them to the bowl with the steamed grated coconut. Gently roll each klepon to fully coat it with coconut.

Serve the Indonesian Klepon warm and enjoy the burst of sweet palm sugar inside.