A beloved Indonesian street snack, klepon is made by stuffing pandan-tinted glutinous rice dough balls with brown sugar, boiling them, and rolling them in grated coconut. Biting into one releases a burst of syrupy sugar.
Blend the pandan leaves and strain the juice. Knead the rice flour with this green liquid, adding a little water if needed, until you get a soft, earlobe-textured dough.
Pinch off small rounds of dough, tuck a cube of brown sugar inside each, seal the seam completely and roll into balls.
Drop the balls into boiling salted water; once they rise and float, boil for 1-2 more minutes, then lift them out with a slotted spoon.
Roll the hot balls immediately in the grated coconut and arrange them on a serving plate.
When sealing each ball, make sure the sugar piece is fully covered by the dough; any open seam lets the melted sugar leak out into the boiling water.
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