Recipe details are AI-generated from the video and may contain errors — for reference only.
Put 150g palm sugar and 1 tbsp water into the pan. Cook over low heat until the palm sugar completely melts.
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Use low heat so the palm sugar does not burn before melting.
Prepare a bowl, add 1 grated young coconut and 1/2 tsp salt, then mix thoroughly.
Watch out
Make sure the salt is evenly mixed into the coconut for an even savory taste.
Heat the steamer, steam the grated coconut with 1 pandan leaf on top. Steam for 15 minutes, then remove and cool.
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The coconut must be steamed so it doesn't spoil quickly when coated on the klepon.
Scrape the cooled palm sugar with a spoon. Take a small amount, and roll it into small balls using gloved hands.
Watch out
The palm sugar balls must be firm so they don't break when put into the dough.
Prepare 100 ml warm water, add 50 ml coconut milk, 1/2 tbsp pandan paste, 1 drop yellow food coloring, and 1 tsp salt. Stir well until salt dissolves.
Watch out
Make sure the salt dissolves completely so the dough flavor is even.
Put 200g glutinous rice flour into a bowl. Gradually pour in the pandan coconut liquid while stirring, add the remaining 50 ml warm water if needed, and knead until the dough is smooth and non-sticky.
Watch out
Do not pour all the water at once so the dough doesn't get too mushy and is easy to shape.
Take 1 measuring spoon of dough, round it and hollow the center with your finger. Fill with the prepared palm sugar, seal tightly, and roll until the surface is smooth.
Watch out
Seal the dough tightly so the palm sugar doesn't leak out when boiled in water.
Use a slotted spoon gently when putting klepon into boiling water to avoid splashing hot water.
Boil water in a pot with 1 knotted pandan leaf. Put in the klepon balls, cook until they float to the surface of the water.
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Remove as soon as the klepon floats so the texture doesn't get too mushy.
Lift the floating klepon with a strainer, and place it on the cooled grated coconut. Coat the klepon evenly with the grated coconut.
Watch out
Coat with coconut while the klepon is still warm so the grated coconut sticks perfectly.
Prepare OPP plastic, tear one side. Put 4 klepon pieces with non-stick paper at the bottom, fold the sides neatly, and secure with tape.
Watch out
Make sure the plastic folds are tight so the klepon stays hygienic and doesn't dry out easily.
