Coconut Pandan Rice Balls (Klepon)
Coconut Pandan Rice Balls (Klepon)
Ingredients
- 170 grams glutinous rice flour
- 125 ml pandan juice, (blend 2 - 3 pandan leaves with water, then strain)
- 150 grams grated palm sugar, or light brown sugar
- 100 grams grated coconut
- 1 pinch salt
Instructions
- 1
In a bowl, combine the glutinous rice flour and pandan juice. Mix thoroughly until a smooth, soft dough forms.
⏱️ 5 min
- 2
Divide the dough into 6–8 small, equal portions.
⏱️ 2 min
- 3
Take one portion of dough and flatten it into a small disc in the palm of your hand.
⏱️ 1 min
- 4
Place about 1/2 teaspoon of grated palm sugar (or light brown sugar) into the center of the flattened dough.
⏱️ 1 min
- 5
Carefully gather the edges of the dough around the palm sugar filling and seal it completely, then roll it into a smooth ball. Repeat for all remaining portions of dough.
⏱️ 5 min
- 6
Bring a saucepan of water to a rolling boil over high heat.
⏱️ 3 min
- 7
Gently drop the rice balls into the boiling water. Cook for about 5 minutes, or until they float to the surface, indicating they are cooked through.
⏱️ 5 min
- 8
While the rice balls are cooking, in a separate shallow bowl, mix the grated coconut with a pinch of salt.
⏱️ 1 min
- 9
Using a slotted spoon, remove the cooked rice balls from the water and immediately transfer them to the bowl with the salted grated coconut. Roll them gently to coat completely.
⏱️ 2 min
- 10
Serve the Coconut Pandan Rice Balls warm or at room temperature.
Kitchen Tools
Nutrition Facts (per serving)
Coconut Pandan Rice Balls (Klepon)
- 170 grams glutinous rice flour
- 125 ml pandan juice, (blend 2 - 3 pandan leaves with water, then strain)
- 150 grams grated palm sugar, or light brown sugar
- 100 grams grated coconut
- 1 pinch salt
Instructions
- 1
In a bowl, combine the glutinous rice flour and pandan juice. Mix thoroughly until a smooth, soft dough forms.
⏱️ 5 min - 2
Divide the dough into 6–8 small, equal portions.
⏱️ 2 min - 3
Take one portion of dough and flatten it into a small disc in the palm of your hand.
⏱️ 1 min - 4
Place about 1/2 teaspoon of grated palm sugar (or light brown sugar) into the center of the flattened dough.
⏱️ 1 min - 5
Carefully gather the edges of the dough around the palm sugar filling and seal it completely, then roll it into a smooth ball. Repeat for all remaining portions of dough.
⏱️ 5 min - 6
Bring a saucepan of water to a rolling boil over high heat.
⏱️ 3 min - 7
Gently drop the rice balls into the boiling water. Cook for about 5 minutes, or until they float to the surface, indicating they are cooked through.
⏱️ 5 min - 8
While the rice balls are cooking, in a separate shallow bowl, mix the grated coconut with a pinch of salt.
⏱️ 1 min - 9
Using a slotted spoon, remove the cooked rice balls from the water and immediately transfer them to the bowl with the salted grated coconut. Roll them gently to coat completely.
⏱️ 2 min - 10
Serve the Coconut Pandan Rice Balls warm or at room temperature.