Palm sugar filling

In a saucepan, cook palm sugar, water, salt and pandan leaf together over medium-low heat until the mixture thickens slightly. Set aside to cool.

Glutinous rice balls

1. In a large mixing bowl, mix the glutinous rice flour, white rice flour and salt. Add the hot water gradually, and make sure to keep stirring until all the water has been added and properly mixed in forming a dough. Next add the pandan paste, and knead the dough until it becomes smooth and easy to fold. 
2. Scoop 1/2 tablespoon of dough, form into a ball, and using your fingers, push a little hole into the center of the dough ball, turning it into a small cup.
3. Add 1/2 teaspoon of the palm sugar syrup into mini dough cup. Pinch the edges of the dough cup shut and roll slightly to achieve the spherical shape once more. Repeat until there’s no dough left.
4. Add dough balls to water boiling in a large pot. Boil, about 20 minutes. Klepon should float, allow them to float for at least 10 minutes.

Coating

Use a slotted spoon to remove the klepon from the hot water; immediately coat with the grated coconut. Allow to cool slightly before eating, enjoy!