Klepon with Palm Sugar and Pandan
Glutinous rice balls that hide a pool of melted palm sugar and burst the moment you bite them.
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Cooking tools:
- Blender
- Steamer basket
- Fine-mesh sieve
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Kitchen towel
- Pot
- Stove
- Slotted spoon
- Colander
- Plate
Ingredients
- 250 g glutinous rice flour
- 2 tablespoons rice flour
- 180 ml pandan water, from 8 pandan leaves blended with water and strained
- 1/2 teaspoon slaked lime water, optional
- 1/4 teaspoon salt
- 150 g gula merah, chopped into small pieces
- 150 g grated coconut, freshly grated if possible
- 1/2 teaspoon salt, for the coconut
- 2 pandan leaves, for steaming the coconut
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