Klepon

Prepare the pandan juice by blending six pandan leaves with 100ml of water in a blender for one minute, then straining through a fine sieve, pressing the pulp to extract all the fragrant, bright green liquid.

Mix the freshly grated coconut with the salt in a shallow bowl, tossing to distribute the salt evenly, then steam the seasoned coconut over boiling water for five minutes to soften it and remove any raw taste.

Place the glutinous rice flour in a large mixing bowl, pour in the pandan juice, and add warm water gradually while mixing with your hands until you achieve a smooth, pliable dough that does not crack when pinched.

Pinch off a walnut-sized piece of dough, roll it into a ball, then press your thumb into the centre to create a small cup. Place a teaspoon of the finely chopped palm sugar into the hollow, then pinch the edges closed and roll smooth.

Bring a large pot of water to a rolling boil. Drop the filled balls into the water in batches of eight to ten, being careful not to overcrowd, and cook until they float to the surface, then continue boiling for two more minutes.

Remove the cooked klepon from the boiling water with a slotted spoon, shake off excess water briefly, and immediately roll them in the steamed grated coconut, pressing gently to ensure the coconut adheres to the entire surface.

Arrange the finished klepon on a serving plate lined with banana leaf if available, allowing them to cool for just a few minutes. They are best eaten within a few hours while the dough is still soft and chewy.

Bite into each klepon carefully, as the palm sugar centre will have melted into a warm, liquid caramel that bursts out of the chewy green shell, creating the signature sweet surprise that makes this Indonesian treat irresistible.