KleponPalm Sugar Rice Balls
Klepon are Indonesian glutinous rice balls filled with palm sugar and coated in coconut. This version infuses the dough water with pandan leaf.
Prep
25m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 250gGlutinous Rice Flour
- 2pcsPandan Leaf (tied into knots)
- 250mlWater
Boiling
- 1.8lWater
Filling
- 120gPalm Sugar (finely chopped)
Coating
- 150gDesiccated Coconut
Dough
- 4gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the pandan leaves and water in a small saucepan. Simmer for 5 minutes, then remove the pandan leaves and let the infused water cool until just warm.
- 02
Mix the glutinous rice flour and salt. Gradually add the infused water and knead until smooth, soft, and easy to shape.
- 03
Pinch off evenly sized pieces of dough. Flatten each piece, enclose a piece of palm sugar, and seal well before rolling into a ball.
- 04
Bring the water to a steady boil in a large pot. Add the balls in batches and cook until they float, then continue cooking for 1 minute so the centres heat through.
- 05
Lift out with a slotted spoon, drain briefly, and roll in the desiccated coconut while still warm.
- 06
Serve warm or at room temperature. Refrigerate leftovers within 2 hours.
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