Klepon

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1. 1Step 1: Mix flour and water with the pandan extract by hand until it's a smooth dough; beautifully green and elastic.
2. 2Step 2: If it is too sticky (you cannot form nice balls) add some more sticky rice flour.
3. 3Step 3: Meanwhile, bring a medium pan with water to the boil.
4. 4Step 4: With a kitchen knife, chop the gula jawa (palm sugar) bricks carefully into chunks of 1 by 1 cm.
5. 5Step 5: Make balls the size of a walnut and place the palm sugar chunk in the core. Make sure you cover the sugar up nicely, otherwise it will leak.
6. 6Step 6: Place your klepon on a spade and lower it slowly into the water. Shake a bit to release it. If you throw the balls in, they can get stuck to the bottom of the pan and will break.
7. 7Step 7: The klepon is done, when they float to the surface. For a more softer core, leave them in for about a minute extra.
8. 8Step 8: Let them cool down a bit and roll them through the coconut. I have some leftover roasted shredded coconut so I mix that through the white coconut flakes too.
9. 9Step 9: If the klepon sticks too much when handling use fingers that are dipped into coconut flakes.