This the pandan paste that I used.
Add 1 tsp of pandan paste to the water and stir everything well. Chopped your palm sugar and placed glutinous rice flour and pinch of salt in a bowl.
Add the pandan mixture to the flour and stir everything with a spoon.
The dough should be smooth and easy to work it. If the dough break, add little bit more water. Meanwhile in a pot, boiled 5 cups of water.
Take on tablespoon of the dough and roll in into a ball. Pinch the middle part and add chopped Palm sugar in it.
Careful closed it (so none of the Palm sugar come out) and roll it back into a ball.
It should look like this. Arrange the keplon in a plate dust with rice flour to prevent sticking.
Dropped Klepon in boiling water. Cook them until they float around 30-45 seconds.
Strained the water.
Dropped to the coconut and cover all sides of Klepon with coconut.
Allow them to cooled down before serving it. Enjoy 😄
- 1/2c Glutinous rice flour
- 1.0 Block palm sugar/ mexican piloncillo
- 1/2c Water
- 1.0tsp Pandan paste
- 2.0c Coconut
- Pinch of dalt