Klepon

Method

1. 1

   Steam the coconut

   Steam the desiccated coconut with a pinch of salt over medium heat for 5 minutes, until hot and fragrant. Keep covered while you make the dumplings.

2. 2

   Mix the dough

   Stir the glutinous rice flour and rice flour together. Mix the water with the pandan extract, then gradually add it to the flour, kneading by hand for 3 minutes at room temperature until smooth and soft but not sticky.

3. 3

   Adjust the dough

   Add a little water if the dough cracks.

4. 4

   Fill and shape

   Keep the dough covered at room temperature. Pinch off walnut-sized pieces and flatten each in your palm. Add a little palm sugar to the centre, seal carefully and roll into a smooth ball for about 2 minutes per batch.

5. 5

   Boil the dumplings

   Bring a large pan of water to a gentle boil over high heat, about 5 minutes. Lower the heat to medium, add the balls in batches and simmer for 3 to 4 minutes, until they float and look slightly translucent.

6. 6

   Coat and serve

   Lift the dumplings out with a slotted spoon and roll them in the steamed coconut while still warm, for about 1 minute. Serve warm, coated all over.

Tips

• Keep unused dough covered so it does not dry out and crack.
• Seal each dumpling carefully with no gaps, as the melting sugar can escape.
• Avoid a vigorous boil, which can knock the dumplings apart.

Swaps

• Use freshly grated coconut in place of desiccated coconut; steam it with the salt until hot and fragrant.
• Use finely chopped dark brown sugar in place of palm sugar.

Storing

Best served warm; refrigerate any leftovers in an airtight container and reheat briefly in gently simmering water before serving.