In a mixing bowl, add the glutinous rice flour and gradually add water while kneading until it forms a smooth dough. The texture should be slightly sticky but manageable.

Take a small portion of the dough (about 1 tablespoon) and flatten it with your palm.

Place a cube of palm sugar in the center of the flattened dough.

Gather the edges of the dough and carefully seal it, ensuring the palm sugar is completely covered.

Roll the dough between your palms to form a smooth round ball. Repeat this process with the remaining dough and palm sugar.

Bring a pot of water to a boil and gently drop the Klepon into the boiling water. Cook for around 2-3 minutes, or until they start to float to the surface.

Using a slotted spoon, transfer the cooked Klepon into a bowl of cold water to cool and prevent sticking.

Once cooled, roll the Klepon in the grated coconut until fully coated.