Klepon

Instructions

1. Blend two pandan leaves with the lukewarm water, then strain the liquid to get a fragrant, bright green water.
2. Mix the glutinous rice flour and salt, then gradually pour in the pandan water while kneading until you get a soft dough that no longer sticks to your fingers.
3. Cut the palm sugar into small cubes the size of a pea, for the filling.
4. Take a small piece of dough, flatten it in your palm, place a sugar cube in the center and close it into a smooth ball.
5. Cook the balls in a large pot of boiling water for 5 to 7 minutes: they rise to the surface when cooked.
6. Drain them and immediately roll them in the grated coconut mixed with the pinch of salt.
7. Let them cool and serve at room temperature, preferably the same day.