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Klepon – Sticky Rice Balls with Palm Sugar Center
Klepon are green balls of glutinous rice flour and pandan juice with a palm sugar center that turns liquid as they cook. You roll them in steamed, lightly salted coconut. In dadar gulung the coconut and sugar filling sits in a pancake; klepon go into your mouth whole, so the syrup bursts only there.
Klepon – Sticky Rice Balls with Palm Sugar Center
Laura Chen
4
30 minutes
15 minutes
380
Indonesian
Dessert
Klepon are green balls of glutinous rice flour and pandan juice with a palm sugar center that turns liquid as they cook. You roll them in steamed, lightly salted coconut. In dadar gulung the coconut and sugar filling sits in a pancake; klepon go into your mouth whole, so the syrup bursts only there.
Ingredients
For the dough:
- 8 pandan leaves (screw pine leaves, from an Asian grocery store)
- 180 ml water
- 200 g glutinous rice flour
- 1 pinch salt
For the filling and coating:
- 100 g palm sugar (gula jawa, Javanese coconut blossom sugar), finely chopped
- 120 g freshly grated coconut
- 1/4 tsp salt
- 1 pandan leaf for steaming
Instructions
- Blend 8 pandan leaves with 180 ml water for 1 minute and press the juice through a fine sieve. You need about 160 ml.
- Mix the grated coconut with the salt, lay the pandan leaf on top and steam for 10 minutes. Let it cool on a plate.
- Mix the glutinous rice flour and salt in a bowl. Add the pandan juice a little at a time and knead until you have a soft dough that no longer sticks to your hands.
- Divide the dough into about 20 pieces of 15 g each. Flatten each piece, put 1/2 tsp palm sugar in the middle and roll it into a closed ball.
- Bring a large pot of water to a boil. Add the balls in batches and let them steep for 2 minutes after they rise, so the sugar melts.
- Lift the klepon out with a skimmer, let them drain briefly and roll them in the coconut right away.
- Let them cool for 5 minutes and serve them lukewarm on a piece of banana leaf or a plate.
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