"KLEPON" (Sweet Glutinous rice Balls with coconut sugar)

Klepon is one of my favorite Indonesian dessert. It's made from glutinous rice flour. Stuffed with coconut sugar, and rolled in grated coconut. The green colour is made from "suji" leaves and pandanus leaves. "Suji" leaf is an annual herbaceous plant whose leaves are used as the natural green food coloring. Suji leaf green color gives a more concentrated than the fragrant pandan leaves, which is also a source of green, but has no scent.

KLEPON
Source : Yenni's Cake

125 gr white glutinous rice flour
20 gr rice flour
1 tsp "air kapur sirih"
50 ml extract water from 'suji' leaves and pandanus leaves
1 tsp salt
70 ml hot coconut milk

Filling: slice of coconut sugar/palm sugar (gula jawa)
Topping : grated coconut

DIRECTIONS:
1. Mix glutinous rice flour, rice flour, air kapur sirih, suji extract water, and salt.
2. Add hot coconut milk little by little, and mix well. Stop adding coconut milk when you can form a non-sticky ball.
3. Heat up some water in a pan and make sure it's boiling.
4. Meanwhile, take a teaspoon of the rice flour mix, form it into a ball and fill it with palm sugar. Take care to completely enclose the sugar with the flour mix. Do so until flour mixture is finished.
5. Place it in boiling water, when it's cooked, it'll float to the top of the water level. When this happens, wait for 5 minute before putting it into a strainer to let off excess water. (You can make your klepon and boil it at the same time to save time)
6. Roll it in cocout. Serve it.

This is my first entry and I am submitting this post to Aspiring Bakers#20 Asian Dessert Buffest (June 2012) hosted by Moon of Food Playground.