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🇮🇩 Indonesia dessert

Indonesian Klepon

Pandan rice-cake balls with a molten palm-sugar centre and coconut coat.

Prep & cook40 minDifficultyMediumServes12 pieces
Indonesian Klepon

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Ingredient scale
12 pieces
  • 200g glutinous rice flour
  • 160ml pandan water
  • 120g palm sugar
  • 100g grated coconut

Make it step by step

Method

  1. 1

    Mix grated coconut with salt and steam it for 10 minutes.

  2. 2

    Add pandan water gradually to rice flour to form a soft green dough.

  3. 3

    Wrap small pieces of dough around palm-sugar cubes and roll smooth.

  4. 4

    Boil until the balls float, then cook for 1 minute more.

  5. 5

    Lift out, drain and roll immediately in steamed coconut.

Chef’s tip

Seal every ball carefully so the palm sugar melts inside instead of leaking.