Indonesia / Dessert
Klepon (Indonesian Sweet Boiled Rice Cake)
Klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green due to its pandan content.
Ingredients
- pandan leaves or pandan paste, or pandan paste8–10
- glutinous rice flour300 g
- sago flour30 g
- gula jawa, gula jawa150 g
- grated coconut, grated300 g
- water
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
If using whole pandan leaves, grind them to a smooth paste with a little water if necessary.
Combine the glutinous rice flour and sago flour until well-mixed. Stir in the pandan paste, then gradually mix in water until it forms a soft green dough.
Shape the dough into small balls about 2–3 cm in diameter. Make a small hole in the balls with your finger. Fill the hole with palm sugar, and seal the dough to enclose the sugar. Gently reshape it into a ball if necessary.
Boil a lot of water in a large pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they rise to the surface.
Drain the dumplings.
Roll the dumplings in the shredded coconut, and serve.
