Klepon is Indonesian traditional dessert made from glutinous rice flour filled with palm sugar and covered with grated coconut. The dough usually made from glutinous rice flour mixed with a small amount of rice flour and pandan paste.
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Klepon (Sweet Rice Cake Balls)
- 200g glutinous rice flour
- 1 tablespoon rice flour
- 1/2 tsp pandan paste
- 100-150 ml lukewarm water
- 1 block palm sugar, chopped into small pieces
- 1 cup grated coconut
- Season grated coconut with a pinch of salt. Steam for about 20 minutes. Remove from the steamer and set aside.
- In a medium bowl mixing glutinous rice flour, rice flour, and pandan paste. Gradually add the water and mix until you get a firm and smooth but slightly sticky dough.
- Dust hands and work surface lightly with rice flour. Roll the dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball.
- Flatten the ball and pleat the edge of the dough to form a cup. Add about a half teaspoon palm sugar. Gather the edges of the dough over the filling, squeeze together the dough, pressing to seal the dough. Place it between palms and gently roll to form a smooth ball.
- Bring a large pot of water to boil. Add the balls in batches and boil for 5 to 7 minutes until floating to the top. Remove the balls with a slotted spoon.
- Roll the balls in grated coconut until well coated. Serve warm or at room temperature.