200 grams (about 1 1/4 cups) glutinous rice flour
Pinch of salt
180 ml (2/3 cups) water
165 grams (3/4 cup) Chelsea Organic Coconut Sugar
1 teaspoon pandan paste or a few drops of green food colouring
60 grams (3/4 cup) desiccated coconut

1.    Put the coconut in a fine mesh sieve and place this over a saucepan of simmering water, steam the coconut for five minutes to soften and release its flavour, then transfer to a tray and set aside to cool.

2.    To make the syrup, combine 2 tablespoons of water and 1/3 cup of the sugar in a small saucepan and bring to the boil, reduce heat and stir so all the sugar dissolves. Let the syrup cool and thicken in the fridge for 10 minutes or until needed.

3.    Now for the klepon; add a teaspoon or so of the pandan paste or green food colouring to the water and stir to mix.

4.    Place the rice flour salt in a large bowl and slowly pour over the green water, stirring as you go. 

5.    Work the mixture into a smooth ‘playdough like’ dough (add a touch more water if necessary). 

6.    Take a tablespoon of the dough and roll into a ball, press your thumb into the centre of this ball to make a nice indent, fill with about 1/2 a teaspoon of the remaining coconut blossom sugar and close the dough up into a ball again, roll gently to achieve a smooth, round shape.

7.    Set aside on a tray lined with parchment paper then repeat with remaining dough.

8.    Bring a saucepan of water to the boil and gently drop in the rice balls. After a few minutes they’ll rise to the surface, now cook for a further 30 seconds then remove with a slotted spoon and transfer to the tray lined with coconut and toss the balls to coat.

9.    Serve with syrup either drizzled on top or in a separate bowl for dipping.