About this recipe:Klepon is also sometimes called onde onde. According to my mum, onde onde is not coated in coconut and is usually served in sugar syrup, similar to what the Chinese call tang yuan which is served at special occasions like New Year and weddings.
Place the glutinous rice flour in a mixing bowl and slowly add the water and pandan paste, mixing with your hands. Stop adding water when the dough forms a ball that pulls away from the sides of the bowl but doesn't stick to your hands.
Pull off about 1 teaspoon of dough and flatten into a disc. Place about 1/2 teaspoon of sugar in the middle. Fold up the edges and seal completely. Roll into a ball about 2 to 3 cm in diameter with the palms of your hands. Place on an oiled plate. Repeat until all the dough or sugar is finished.
Heat a large pot of water until it starts to boil. Prepare a large bowl of cold water. Combine the grated coconut and salt on a plate.
Drop the balls one by one into the boiling water, making sure not to overcrowd the pot. When they float to the surface, let them cook for one more minute.
Remove the balls with a slotted spoon and dunk them in the cold water. When they are cool, remove and drain well before rolling in the coconut-salt mixture. Serve immediately.
When working with the dough, cover your hands in flour to prevent it sticking to your fingers.