Klepon (Traditional Indonesian Kue)

Mix grated coconut with salt and sugar and pandan leaves. Steam for about ten minutes. Remove the leaves. Set to cool.

Combine glutinous rice flour, rice flour, water, and pandan paste. Knead until you can easily form balls with it. If it is too sticky, add more rice flour, if too solid, add more water.

Boil water in a pan. Carefully form a ball and then flatten it. Add the palm sugar inside. Seal it and make sure there are no leaks. Immediately put it in the pan of boiling water. If you make the balls in advance before putting them in boiling water, leaks might occur, so make the balls and plunge them in water as soon as they are ready.

When they are floating, scoop them and roll them in the coconut mixture. If you want a liquid filling, wait 2-3 minutes more after they are floating.

When they have cooled, enjoy!