Klepon (Pandan Rice Balls with Palm Sugar)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium bowl, combine the glutinous rice flour and tapioca flour.

   Ongeveer 1 min

2. 2

   Gradually add the warm water and pandan extract to the flour mixture, mixing until a soft, pliable dough forms. You may not need all the water.

   Ongeveer 5 min

   Tip van de kok: The dough should be similar to playdough in consistency, not too sticky or too dry.

3. 3

   In a separate bowl, mix the fresh grated coconut with the salt. Steam the coconut for 5-7 minutes over simmering water to soften it and prevent it from spoiling quickly.

   Ongeveer 10 min

   Tip van de kok: Steaming the coconut also enhances its aroma and texture.

4. 4

   Take a small piece of dough, about the size of a marble, and flatten it into a disc. Place a small amount of the finely chopped palm sugar in the center.

5. 5

   Carefully pinch the edges of the dough together to seal the palm sugar inside, then roll it into a smooth ball.

   Ongeveer 15 min

   Tip van de kok: Ensure the ball is well-sealed to prevent the palm sugar from leaking out during cooking.

6. 6

   Bring a large pot of water to a rolling boil. Gently drop the klepon balls into the boiling water.

   Ongeveer 2 min

   Tip van de kok: Do not overcrowd the pot; cook in batches if necessary.

7. 7

   Cook for about 5-7 minutes, or until the klepon float to the surface and appear slightly translucent.

   Ongeveer 7 min

   Tip van de kok: Once they float, cook for another minute to ensure the palm sugar inside is fully melted.

8. 8

   Using a slotted spoon, remove the cooked klepon from the water and immediately roll them in the steamed grated coconut until fully coated.

   Ongeveer 3 min

   Tip van de kok: Make sure the klepon are still warm when coating them so the coconut adheres well.

9. 9

   Serve immediately and enjoy the warm, burst of molten palm sugar.