1 cup grated coconut

1/2 tsp salt

1 tsp sugar

3 strips pandan leaves, about 10 cm, bruised (optional, but it does make the coconut smell sweeter)

1 cup + 2 tbsp glutinous rice flour

1/4 cup rice flour

1/2 cup water

1/4 tsp pandan paste (it depends on the strength of the paste, so I suggest you add bit by bit)

50 gram palm sugar (the sold type), cut carefully into cubes/splinters

Water for boiling the klepon

Steps

1. Mix grated coconut with salt and sugar and pandan leaves. Steam for about ten minutes. Remove the leaves. Set to cool.
2. 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.
3. Using a pan, boil water. 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.
4. When they are floating, scoop them and roll them in the coconut mixture. When they have cooled, enjoy!

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