Klepon

Preparing the coating:

1. 1In a bowl, mix the grated coconut with the salt until you get an even mixture.
2. 2Transfer this mixture to a heatproof bowl and place the pandan leaves on top.
3. 3Steam for 15 to 20 minutes, then transfer to another container and set aside.

Preparing the filling:

1. 4Grate the palm sugar and shape it into small balls of about 3 to 4 g each.

Preparing the dough:

1. 5In a pan, mix the water, rice flour, sugar, and pandan extract.
2. 6Mix carefully, then cook until the mixture thickens.
3. 7Add the cooked mixture to the glutinous rice flour, and mix well until you get a smooth dough.
4. 8Shape the dough into a long cylinder, then cut portions of about 12 to 15 g each.

Assembling and cooking the klepon:

1. 9Heat water in a pan.
2. 10Shape the dough portions into balls, fill them with palm sugar, then seal them to form balls.
3. 11Boil the klepon over medium-low heat until they float to the surface.
4. 12Once cooked, remove them and set them aside.
5. 13Coat the klepon in the pandan-flavored grated coconut.
6. 14The klepon are ready to be served.