Klepon

Step 1: Cut 8 pandan leaves into short lengths and blitz with ¾ cup water, then squeeze through a sieve or cloth to get about 150 ml of deep green juice.

Step 2: Mix 7 oz glutinous rice flour, 1 tbsp tapioca starch and 1 pinch salt in a bowl. Add the pandan juice gradually, kneading, until the dough is smooth, soft and like playdough: it shouldn't crack when pressed or stick to your hands. Add a few drops of water or a little flour to adjust.

Step 3: Mix 4 oz freshly grated coconut with ¼ tsp salt and, if fresh, steam it over boiling water for 5 minutes to keep it longer; spread on a plate to cool.

Step 4: Pinch off a cherry-sized piece of dough (about 15 g), flatten it in your palm, put ½ tsp 3 ½ oz palm sugar (gula jawa or gula Melaka) in the middle and close it up, rolling it into a smooth ball. Pinch any cracks closed; a crack lets the sugar leak out, which is the most common mistake. Repeat to make about 24.

Step 5: Bring a large pan of water to a gentle boil over a medium heat. Drop in 8–10 balls at a time. When they float to the top, after about 2–3 minutes, cook for 1 minute more, then lift out with a slotted spoon.

Step 6: Roll the hot balls straight away in the coconut until coated. Let them cool for 5 minutes — the sugar inside is very hot — and eat the same day, at room temperature.