Klepon

1. Steam the desiccated coconut with the salt and a knotted pandan leaf for 8 to 10 minutes to soften and lightly cook it, then set it aside to cool ready for coating later.
2. Combine the glutinous rice flour and rice flour in a bowl, add the pandan extract, then mix in the warm water a little at a time until you have a smooth, pliable dough that holds its shape without cracking.
3. Chop the palm sugar finely so it melts cleanly, then pinch off small pieces of dough, flatten each into a disc, place a little palm sugar in the centre and seal it carefully into a smooth ball with no gaps.
4. Bring a large pot of water to a gentle boil and lower in the balls in batches, cooking until they float to the surface and then a further 2 minutes so the sugar melts inside, about 4 to 5 minutes in total.
5. Lift the cooked balls out with a slotted spoon, letting them drain for a few seconds, then roll each one immediately in the steamed coconut to coat evenly.
6. Serve the klepon at room temperature on the same day, warning eaters that the molten palm sugar centre can burst when bitten.

You'll use: Pan · Large pot · Saucepan · Steamer