Klepon is green because it is usually flavoured with Pandan leaves. You need to eat Klepon carefully, especially if they are still hot, as the liquid palm sugar can squirt out when you bite into it.
If it is made properly, these delicious little coconut balls explode in your mouth with a nice melted palm sugar delight!
Ingredients: (makes around 30 balls)
1½ cup glutinous rice flour
¾ cup lukewarm water (or you can use coconut milk)
2-3 drops green food coloring
8 tsp dark brown sugar (gula merah)
1 cup grated coconut, mixed with ½ tsp of salt
Mix the rice flour with the lukewarm water and green food coloring until it forms a firm but flexible dough. Pull off one full teaspoon of the dough and shape it into a ball approximately 1-inch in diameter.
Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp of brown sugar. Seal the hole and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
Prepare a pot half filled with water and bring it to a boil. Drop the balls a few at a time into the boiling water. Once they float to the surface, remove them with a spoon and roll them in the grated coconut until well coated.
Serve at room temperature or a little warm.
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