Klepon (Indonesian Coconut Pandan Rice Balls)
Klepon (Indonesian Coconut Pandan Rice Balls)
Ingredients
For the Klepon Dough
- 250 g glutinous rice flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
- 1 teaspoon pandan extract
- 120 ml water, warm
For the Filling
- 100 g palm sugar (gula melaka), finely chopped or grated
For the Coating
- 150 g freshly grated coconut
- 1/4 teaspoon salt
Instructions
- 1
Prepare the coconut coating: In a small bowl, combine the freshly grated coconut and 1/4 teaspoon of salt. Steam the coconut mixture for 5-7 minutes to soften it and prevent it from spoiling quickly. Set aside.
⏱️ 10 min
- 2
Make the Klepon dough: In a large mixing bowl, combine the glutinous rice flour, tapioca flour, and 1/4 teaspoon of salt. Mix well.
⏱️ 2 min
- 3
Add the pandan extract to the warm water. Gradually add the pandan water mixture to the dry ingredients, mixing with your hands until a soft, pliable, and smooth dough forms. The dough should not be sticky.
⏱️ 10 min
- 4
Portion the dough: Take small pieces of dough, about 15-20 grams each, and roll them into smooth balls. Flatten each ball into a disc shape.
⏱️ 10 min
- 5
Fill the Klepon: Place a small amount (about 1/2 teaspoon) of chopped palm sugar in the center of each flattened dough disc. Carefully bring the edges of the dough together to enclose the palm sugar, then roll it into a smooth ball again, ensuring there are no cracks.
⏱️ 15 min
- 6
Boil the Klepon: Bring a large pot of water to a rolling boil. Gently drop the Klepon balls into the boiling water. Do not overcrowd the pot; cook in batches if necessary.
⏱️ 2 min•🌡️ 100
- 7
Cook until done: The Klepon are cooked when they float to the surface. Let them boil for another 1-2 minutes after they float to ensure the palm sugar inside is fully melted and gooey.
⏱️ 3 min•🌡️ 100
- 8
Coat the Klepon: Using a slotted spoon, remove the cooked Klepon from the boiling water and immediately transfer them to the bowl with the steamed grated coconut. Gently roll them around until they are fully coated.
⏱️ 5 min
- 9
Serve: Arrange the Klepon on a serving plate and serve warm. Be careful when biting into them, as the melted palm sugar inside will be hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Klepon (Indonesian Coconut Pandan Rice Balls)
For the Klepon Dough
- 250 g glutinous rice flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
- 1 teaspoon pandan extract
- 120 ml water, warm
For the Filling
- 100 g palm sugar (gula melaka), finely chopped or grated
For the Coating
- 150 g freshly grated coconut
- 1/4 teaspoon salt
Instructions
- 1
Prepare the coconut coating: In a small bowl, combine the freshly grated coconut and 1/4 teaspoon of salt. Steam the coconut mixture for 5-7 minutes to soften it and prevent it from spoiling quickly. Set aside.
⏱️ 10 min - 2
Make the Klepon dough: In a large mixing bowl, combine the glutinous rice flour, tapioca flour, and 1/4 teaspoon of salt. Mix well.
⏱️ 2 min - 3
Add the pandan extract to the warm water. Gradually add the pandan water mixture to the dry ingredients, mixing with your hands until a soft, pliable, and smooth dough forms. The dough should not be sticky.
⏱️ 10 min - 4
Portion the dough: Take small pieces of dough, about 15-20 grams each, and roll them into smooth balls. Flatten each ball into a disc shape.
⏱️ 10 min - 5
Fill the Klepon: Place a small amount (about 1/2 teaspoon) of chopped palm sugar in the center of each flattened dough disc. Carefully bring the edges of the dough together to enclose the palm sugar, then roll it into a smooth ball again, ensuring there are no cracks.
⏱️ 15 min - 6
Boil the Klepon: Bring a large pot of water to a rolling boil. Gently drop the Klepon balls into the boiling water. Do not overcrowd the pot; cook in batches if necessary.
⏱️ 2 min•🌡️ 100 - 7
Cook until done: The Klepon are cooked when they float to the surface. Let them boil for another 1-2 minutes after they float to ensure the palm sugar inside is fully melted and gooey.
⏱️ 3 min•🌡️ 100 - 8
Coat the Klepon: Using a slotted spoon, remove the cooked Klepon from the boiling water and immediately transfer them to the bowl with the steamed grated coconut. Gently roll them around until they are fully coated.
⏱️ 5 min - 9
Serve: Arrange the Klepon on a serving plate and serve warm. Be careful when biting into them, as the melted palm sugar inside will be hot.
⏱️ 1 min