Snapguide
STEPS
INGREDIENTS
This the pandan paste that I used.

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 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.

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.

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.

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.

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.

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.

Dropped Klepon in boiling water. Cook them until they float around 30-45 seconds.

Strained the water.

Strained the water.

Dropped to the coconut and cover all sides of Klepon with coconut.

Dropped to the coconut and cover all sides of Klepon with coconut.

Allow them to cooled down before serving it. Enjoy 😄

  • 3.0c Glutinous rice flour
  • 1.0 Block palm sugar/ mexican piloncillo
  • 1.0c Water
  • 1.0tsp Pandan paste
  • 2.0c Coconut
  • Pinch of dalt
  • Water