Description
Klepon: Sweet Coconut Rice Balls
Ingredients
Scale
- 2 cups glutinous rice flour
- 1 cup warm water
- 1/2 teaspoon pandan extract (or green food coloring)
- 1/4 teaspoon salt
- 1 cup palm sugar, finely grated (or brown sugar)
- 1 cup shredded coconut, unsweetened
- 1/4 teaspoon salt (for coconut)
Instructions
- In a mixing bowl, combine the glutinous rice flour, warm water, pandan extract (or food coloring), and 1/4 teaspoon salt. Mix until a smooth dough forms. If the dough is too sticky, add a little more rice flour.
- Take a small piece of dough (about 1 tablespoon) and flatten it in your palm. Place a small amount of grated palm sugar in the center and fold the dough around it, rolling it into a ball. Ensure the sugar is completely sealed inside.
- Bring a pot of water to a boil. Gently drop the rice balls into the boiling water. Cook for about 5-7 minutes or until they float to the surface.
- While the balls are cooking, prepare the coconut coating by mixing the shredded coconut with 1/4 teaspoon salt in a separate bowl.
- Once the klepon are cooked, use a slotted spoon to remove them from the water and let them cool slightly.
- Roll the warm klepon in the salted coconut until fully coated.
- Serve immediately or store in an airtight container for up to 2 days.
Notes
- For a twist, try adding a few drops of vanilla extract to the dough for extra flavor.
- You can also experiment with different fillings, such as chocolate or fruit preserves, for a unique variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg