The secret of the klepon is not quickly stale, soft all day long, sturdy, supple.

Bismillahirrahmanirrahim
Hope it is useful

KLEPON CHEWY, SOFT, STURDY, DOESN'T BASE FAST
(Heritage Recipe, makes 45 eggs with skin @10-12 grams)

Ingredients
1. 200 grams of glutinous rice flour
2. 50 grams of rice flour
3. 30 grams of tapioca flour/starch
4. 2 tbsp granulated sugar
5. A spoonful of salt
6. 3 tablespoons whiting water
7. 60 ml of pandan juice (made from 6 suji leaves and 6 pandan leaves)
8. 150 ml of boiling hot water
9. 200 grams of brown sugar (good quality palm sugar)

To boil
1. 2 liters of water
2. 5 tablespoons of whiting water
3. 2 sheets of pandan

For sprinkling
1. ½ large coconut grated lengthwise
2. Salt to taste
3. 2 pandan leaves