Klepon

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the fresh grated coconut with the salt in a small bowl and mix well.

   Ca. 1 min.

2. 2

   Steam the salted grated coconut for about 5 minutes to prevent it from spoiling quickly and to enhance its flavor.

   Ca. 5 min.

   Kokkens note: Steaming also makes the coconut softer and more aromatic.

3. 3

   In a large bowl, whisk together the glutinous rice flour and tapioca flour.

   Ca. 1 min.

4. 4

   Gradually add the warm water to the flour mixture, along with the pandan paste.

   Ca. 2 min.

   Kokkens note: Add water slowly, as the amount needed can vary based on flour type and humidity.

5. 5

   Knead the mixture until it forms a smooth, pliable dough that is not sticky.

   Ca. 5 min.

   Kokkens note: The dough should be firm enough to shape without cracking.

6. 6

   Take a small piece of dough, about the size of a marble, and flatten it into a disc.

   Ca. 5 min.

7. 7

   Place a small amount of the finely chopped palm sugar in the center of the dough disc.

   Ca. 5 min.

   Kokkens note: Ensure the palm sugar piece is small enough to be fully enclosed by the dough.

8. 8

   Carefully seal the dough around the palm sugar and roll it into a smooth ball.

   Ca. 5 min.

   Kokkens note: Make sure there are no cracks for the palm sugar to leak out during boiling.

9. 9

   Repeat the shaping process with the remaining dough and palm sugar.

10. 10

    Bring a pot of water to a rolling boil.

    Ca. 5 min.

11. 11

    Gently drop the klepon balls into the boiling water.

    Ca. 1 min.

    Kokkens note: Do not overcrowd the pot; boil in batches if necessary.

12. 12

    Cook the klepon until they float to the surface, then continue to boil for another 1-2 minutes to ensure the palm sugar is fully melted.

    Ca. 5 min.

    Kokkens note: The floating indicates they are cooked through.

13. 13

    Remove the cooked klepon from the water using a slotted spoon and drain excess water.

    Ca. 1 min.

14. 14

    Immediately roll the hot klepon in the steamed grated coconut until fully coated.

    Ca. 1 min.

    Kokkens note: Coating them while hot helps the coconut adhere better.

15. 15

    Serve the klepon warm and enjoy the burst of molten palm sugar.