Pandan Klepon with Palm Sugar Centers and Coconut

What you need

• 9 leaves pandan leaves, fresh or frozen, 8 for the dough and 1 for the coconut
• 150 g (1 cup) glutinous rice flour
• 1 tbsp neutral oil
• 1 pinch salt, for the dough
• 90 g (3 oz) palm sugar, finely chopped
• 100 g (1 cup) freshly grated coconut, frozen grated coconut works, thawed
• 1/4 tsp salt, for the coconut

Method

Restated from the original video

1. 1

   Cut 8 of the pandan leaves into pieces and blend them with 150 ml (2/3 cup) of water until fine. Strain through a sieve, pressing hard, to get about 120 ml (1/2 cup) of green juice.

2. 2

   Mix the coconut with the coconut salt. Tie the last pandan leaf into a knot, set it on top and steam for 10 min over boiling water. Cool completely and discard the leaf.

3. 3

   Mix the rice flour with the pinch of salt in a bowl. Add the oil and most of the pandan juice.

4. 4

   Knead into a soft, smooth dough that does not stick to your hands, adding the remaining juice a spoonful at a time if it is dry. If it is sticky, dust with a little more rice flour.

5. 5

   Pinch off a piece of dough weighing about 10 g and roll it into a ball.

6. 6

   Press a hollow in the ball with your thumb and fill it with about 1/2 tsp of palm sugar. Pinch the dough closed and roll it smooth, with no cracks. Repeat with the rest and keep them under a damp towel.

7. 7

   Bring a large pot of water to a boil. Lower the balls in, in two batches, so they do not crowd.

8. 8

   Cook until the balls float, 3-4 min, then cook 1 min more.

9. 9

   Lift them out with a slotted spoon, drain briefly and roll each in the steamed coconut until coated all over.

10. 10

    Serve at room temperature on the day they are made. The sugar centers burst into a molten filling when bitten.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.