Imagine biting into a soft, chewy ball that explodes with sweet, molten palm sugar and is coated in fresh coconut - welcome to the world of Klepon, Indonesia's most addictive dessert! These little green gems are not just a snack, they're a culinary adventure that transforms simple ingredients into a mouthwatering experience that will transport you straight to the vibrant streets of Indonesia. Prepare to impress your friends and family with this traditional delicacy that looks stunning, tastes incredible, and is surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Indonesian
Serves: 20 balls
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup pandan juice
- 1/4 teaspoon salt
- 1/2 cup grated coconut (fresh or desiccated)
- 1/4 cup palm sugar, chopped
- Water (as needed)
Instructions
- Begin by preparing your ingredients. Measure out 1 cup of glutinous rice flour, 1/2 cup of pandan juice, and 1/4 teaspoon of salt. Chop 1/4 cup of palm sugar into small pieces and set aside. If using fresh coconut, grate 1/2 cup of it; if using desiccated coconut, ensure it is moist.
- In a mixing bowl, combine the glutinous rice flour and salt. Gradually add the pandan juice to the flour mixture, stirring continuously until a smooth dough forms. If the dough feels too dry, add a little water, one tablespoon at a time, until it reaches a pliable consistency.
- Once the dough is ready, divide it into small portions, roughly the size of a tablespoon. Flatten each portion in the palm of your hand and place a small piece of chopped palm sugar in the center.
- Carefully fold the dough over the sugar, ensuring it is completely sealed. Roll the filled dough into a smooth ball, making sure there are no cracks. Repeat this process until all the dough and palm sugar are used up, resulting in about 20 balls.
- Next, prepare a pot of water for boiling. Bring the water to a gentle boil over medium heat. Once boiling, carefully drop the rice balls into the water, making sure not to overcrowd the pot.
- Boil the rice balls for about 5-7 minutes, or until they float to the surface. This indicates that they are cooked through. Use a slotted spoon to remove the balls from the boiling water and transfer them to a plate lined with paper towels to drain excess water.
- While the rice balls are still warm, roll them in the grated coconut until they are evenly coated. This adds flavor and texture to the dish.
- Your Sweet Coconut Rice Balls (Klepon) are now ready to serve. Enjoy them warm or at room temperature as a delightful Indonesian treat!
Tips
- Pandan Juice Perfection: For the most authentic flavor, use fresh pandan leaves to create your juice. If unavailable, pandan extract works as a great substitute.
- Dough Consistency is Key: Your dough should be smooth and pliable, not too sticky or dry. Add water or flour in tiny increments to achieve the right texture.
- Seal Carefully: When encasing the palm sugar, ensure there are no cracks to prevent sugar leakage during boiling.
- Boiling Technique: Don't overcrowd the pot, and maintain a gentle boil. The balls are ready when they float to the surface.
- Coconut Coating: Use fresh grated coconut if possible for the best flavor and texture. Toast it lightly for an extra depth of flavor.
- Serve Immediately: Klepon is best enjoyed warm when the palm sugar center is still molten and gooey.
Nutrition Facts
Calories: 49kcal
Carbohydrates: g
Protein: g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
