Indonesian pandan rice balls filled with palm sugar (Klepon)

1. Blend the pandan leaves with the water and squeeze the green juice through a sieve.

2. Mix the glutinous rice flour with the salt and gradually add enough pandan juice to make a soft, non-sticky, play-dough-like dough.

3. Chop or grate the palm sugar finely; mix the desiccated coconut with a pinch of salt (the traditional version uses fresh coconut steamed for 10 minutes).

4. Shape the dough into walnut-sized balls, press a hollow into each, fill with a little palm sugar and seal carefully, rolling into a smooth ball.

5. Drop the balls into boiling water and cook until they float to the surface, then for another 1-2 minutes so the sugar melts.

6. Lift out with a slotted spoon, drain and roll in the coconut while still warm; serve lukewarm.

Tip: A Javanese market sweet: when you bite in, the hot, liquid palm sugar bursts in your mouth – careful! Make sure the balls don't crack, or the sugar will leak out during cooking.