Pastries and dough-based dishes
Klepon, an Indonesian street-food favorite, is made by filling pandan-green glutinous rice flour dough with brown sugar, boiling the balls, and coating them in grated coconut. The melted sugar filling flows out when you bite into one.
Blend the pandan leaves and strain out the juice. Knead the glutinous rice flour with the green juice and a little water if needed, until the dough is soft and pliable.
Pinch off small pieces of dough and place a cube of brown sugar in each. Seal completely and roll into balls.
Drop the balls into boiling salted water. Once they rise to the surface and float, boil them for 1 to 2 more minutes, then remove them with a slotted spoon.
Immediately roll the hot balls in the grated coconut and arrange them on a serving plate.
Make sure the brown sugar piece is completely covered by dough when sealing the balls; an opening can let the melted sugar escape into the boiling water.
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