Klepon are Indonesian glutinous rice cakes shaped around palm sugar and rolled in fresh coconut. Their soft green exterior gives way to a warm, syrupy center when freshly made.
Use just enough water to make a supple dough, seal each piece carefully around the sugar, and cook until the cakes rise to the surface.
Keep the palm sugar pieces small and centered. Oversized filling can break through the dough as it melts in the boiling water.
Serving Suggestions
Serve at room temperature or slightly warm with tea or coffee.
Recipe Notes
Klepon are best the day they are made. Store covered at room temperature for several hours; refrigerating them can make the rice dough firm.
Indonesian Klepon (Pandan Rice Cakes with Palm Sugar)
Soft pandan glutinous rice cakes with a molten palm-sugar center and a coating of fresh coconut.
Ingredients
Equipment
Method
Make the dough:
- Combine the glutinous rice flour, pandan extract, salt, and warm water in a bowl. Knead until a smooth, soft dough forms; add water a teaspoon at a time if it feels dry.
- Mix the grated coconut with a pinch of salt and steam it for 10 minutes. Set aside to cool.
Fill and cook:
- Pinch off walnut-sized pieces of dough and roll into balls. Press a small hollow into each, add about 1/2 teaspoon chopped palm sugar, and seal completely.
- Bring a wide pot of water to a gentle boil. Cook the klepon in batches. When they float, simmer for 2 more minutes, then lift out with a slotted spoon.
- Roll the warm klepon in the steamed coconut and serve once cool enough to handle.
Nutrition
Notes
- Seal every seam firmly so the palm sugar stays inside as it melts.
- Steaming the coconut keeps it fresh-tasting while reducing its raw, wet texture.
