To begin, blend 4–5 pandan leaves with 200ml water until smooth. Strain through a fine sieve or muslin cloth to extract the vibrant green pandan juice. Set aside for the dough preparation.

In a large mixing bowl, combine the glutinous rice flour and a pinch of salt. Gradually add pandan juice while kneading until a smooth, pliable dough forms. The dough should be soft but not sticky. Transition to portioning.

Divide the dough into equal pieces (roughly the size of a walnut). Roll each into a smooth ball, then flatten gently in your palm to form a small disc. Move on to filling.

Place about ½ teaspoon of chopped palm sugar into the centre of each disc. Carefully fold the edges and pinch to seal, then roll gently into a smooth ball. Ensure no cracks remain to avoid leaking sugar when boiling. Continue until all are shaped.

In a small bowl, mix grated coconut with ¼ teaspoon of salt. Steam the coconut for 10 minutes to keep it fresh longer. Spread out to cool while you boil the klepon.

Bring a pot of water to a gentle boil. Drop the klepon balls into the water in batches. Stir lightly to prevent sticking. Once they float to the surface, continue cooking for another minute to ensure the sugar melts. Proceed to draining.

Using a slotted spoon, remove the klepon and drain well. While still warm and slightly sticky, roll them gently in the steamed grated coconut until evenly coated. Transition to plating.

Serve klepon at room temperature or slightly warm. Place on banana leaves or a small dessert plate. Best eaten on the day they are made, when the centre is still molten. Optionally garnish with extra shredded coconut or pandan leaf ribbons for presentation.