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Klepon

Name: Klepon
Prep time: PT35 minutes
Cook time: PT10-15 minutes
Total time: PT45-50 minutes
Yield: 20
Cuisine: Indonesia
Ingredients: 200 g Glutinous rice flour (Also known as sweet rice flour.); 2 tbsp Pandan extract (For color and fragrance. Adjust to your preference. You can also use pandan juice made from fresh pandan leaves.); approx. 50-70 ml Warm water (Amount may vary depending on the flour's absorbency. Start with less and add as needed.); 100 g Palm sugar (Gula Melaka or Gula Jawa) (Chopped into small pieces (about 1 cm cubes). Ensure it's not too finely ground, or it might melt too quickly.); 150 g Grated coconut (Freshly grated is best for flavor and texture. If using frozen, thaw completely. For a richer flavor, steam the grated coconut with a pinch of salt for 5-10 minutes.); 1/4 tsp Salt (To enhance the flavor of the coconut.)

Indonesian Sweet Rice Balls

Klepon are delightful, chewy glutinous rice balls infused with pandan's fragrant aroma, filled with molten palm sugar, and coated in fresh grated coconut. A popular traditional sweet snack.

準備時間35 minutes

調理時間10-15 minutes

合計時間45-50 minutes

分量20

難易度Medium

2件の編集· Feb 8

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🧂 材料

200 g Glutinous rice flour(Also known as sweet rice flour.)
2 tbsp Pandan extract(For color and fragrance. Adjust to your preference. You can also use pandan juice made from fresh pandan leaves.)
approx. 50-70 ml Warm water(Amount may vary depending on the flour's absorbency. Start with less and add as needed.)
100 g Palm sugar (Gula Melaka or Gula Jawa)(Chopped into small pieces (about 1 cm cubes). Ensure it's not too finely ground, or it might melt too quickly.)
150 g Grated coconut(Freshly grated is best for flavor and texture. If using frozen, thaw completely. For a richer flavor, steam the grated coconut with a pinch of salt for 5-10 minutes.)
1/4 tsp Salt(To enhance the flavor of the coconut.)

👨‍🍳 作り方

1
Prepare the coconut coating: In a bowl, combine the grated coconut with salt. Mix well and set aside. If you prefer steamed coconut, steam it now for 5-10 minutes until fragrant, then mix with salt and set aside to cool.
⏱️ 5 minutes
2
Make the pandan dough: In a mixing bowl, combine the glutinous rice flour and pandan extract. Gradually add warm water, a little at a time, while mixing with your hands or a spoon. Continue adding water until a smooth, pliable, and non-sticky dough forms. The dough should be soft enough to shape but not too wet.
⏱️ 10 minutes
3
Shape the klepon: Take a small portion of the dough (about a tablespoon). Flatten it in your palm to form a small disc. Place a piece of chopped palm sugar in the center. Carefully wrap the dough around the sugar, ensuring it is completely sealed. Roll it between your palms to form a smooth, round ball. Repeat with the remaining dough and palm sugar.
⏱️ 20 minutes
4
Boil the klepon: Bring a pot of water to a rolling boil (approximately 100°C / 212°F). Gently drop the shaped klepon into the boiling water, a few at a time, to avoid overcrowding the pot. Cook until the klepon float to the surface, which indicates they are cooked through. This usually takes about 5-8 minutes.
⏱️ 8-10 minutes
5
Drain and coat: Once the klepon float and are cooked, carefully remove them from the boiling water using a slotted spoon. Immediately transfer the hot klepon into the prepared bowl of grated coconut. Gently roll them around until evenly coated. Serve warm.
⏱️ 2 minutes

調理履歴を記録する

💡 プロのコツ

✓For the best experience, eat klepon while still warm so the palm sugar center is molten and bursts when bitten.
✓Using freshly grated coconut provides the best flavor and texture. If using store-bought, ensure it's unsweetened.
✓Klepon is a beloved traditional snack often found in Indonesian markets and celebrations.
✓Ensure the palm sugar is completely sealed within the dough to prevent it from leaking out during boiling.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Experiment with different fillings like sweet potato paste or even a savory filling.
Color the dough with natural food colorings such as purple from butterfly pea flowers or taro powder.