Put the glutinous rice flour, rice flour, and salt in a mixing bowl. Stir well. Then add the slaked lime water and water. Mix well and knead thoroughly until you get a pliable dough. If it’s too dry you can add 1-2 teaspoon of water. Take care not to add too much. So make you knead well between adding more water.

Take a tablespoon of the dough and shape it into a small ball. Flatten it until it’s about 0.5 cm/ 0.2 inch thick. 

Carefully put a teaspoon of sugar in the centre of the dough. Cover the sugar with dough edges and shape the dough back into a ball.

Boil about 1 litre/ 35.2 fl.oz water in a cooking pot. When the water boils, put the klepon balls in the water carefully. Gently stir to make sure they don’t stick to the bottom of the pot.

Once the balls float around the surface of the water, leave it to cook for another 2 minutes. Then using a slotted spoon, take the cooked rice balls out. Make sure you drain all the water.

Put the balls on a plate that has been greased with a little oil until they are cool enough to handle.

Lastly, roll the klepon balls on the coconut.