Adult help needed. Mix the shredded coconut with the salt. Steam it for 15 minutes or until soft and fluffy. Cover with a tea towel to keep it moist.
Warm the coconut milk, pandan flavoring and salt over low heat, mixing as you go. Once combined and warmed through, remove from heat.
Mix the glutinous rice flour in with the warmed pandan coconut milk. Stir until combined, then knead until the dough is soft and smooth. Cover the dough so it doesn’t dry out.
Time to get rolling! Scoop out a heaping teaspoon of dough and roll it between your hands to make a smooth ball.
Make a little dent in the middle and tuck in a piece of palm sugar. Pinch the dough around the sugar until it’s completely hidden, then roll it into a ball again. No cracks allowed — you don’t want that sweet surprise escaping!
Place your finished ball on a tray and keep it covered with a dish towel while you make the rest.
Bring a large pot of water to a boil. Carefully add the klepon to the boiling water. After about eight minutes, they should float to the top.
Carefully scoop out the klepon with a slotted spoon and gently shake off the extra water.
Roll each warm klepon in the shredded coconut until it’s covered all over.
Now for the best part — eating them! Klepon are best enjoyed warm, but let them cool a little first. The melted sugar hiding inside can be very hot!
Store any leftovers in an airtight container in the fridge for up to two days.
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