Klepon
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5 portions
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Calories
88 kcal
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Course
Dessert
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Cuisine
Indonesian
Klepon
Description
This recipe for Klepon uses a blend of glutinous rice flour, rice flour, salt, slaked lime water, pandan extract, and water to create a pliable dough with a chewy consistency. Each dough piece is flattened and filled with a teaspoon of palm or dark brown sugar, then carefully resealed into a ball. Boiling the balls until they float ensures they are cooked through while retaining their shape and chewy texture.
After cooking, the Klepon balls are rolled in desiccated coconut, which adds a delicate coconut flavor and texture contrast to the soft dough. The palm sugar filling melts inside, providing bursts of rich sweetness with each bite.
Klepon are typically served as a traditional snack or dessert. They require gentle handling during preparation and cooking to maintain the sugary filling and shape. Greasing hands and surfaces lightly with oil helps prevent sticking while shaping and rolling the balls.
Ingredients
- 2 cups glutinous rice flour aka sweet rice flour
- 5 tablespoons rice flour
- ½ teaspoon salt
- 3 teaspoons slaked lime water
- 2 teaspoons pandan extract
- 1 cup water
- ⅓ cup palm sugar or dark brown sugar
- ½ cup desiccated coconut
Instructions
- Put the glutinous rice flour, rice flour, and salt in a mixing bowl. Stir well. Then add the slaked lime water and water. Mix well and knead thoroughly until you get a pliable dough. If it’s too dry you can add 1-2 teaspoon of water. Take care not to add too much. So make you knead well between adding more water.
- Take a tablespoon of the dough and shape it into a small ball. Flatten it until it’s about 0.5 cm/ 0.2 inch thick.
- Carefully put a teaspoon of sugar in the centre of the dough. Cover the sugar with dough edges and shape the dough back into a ball.
- Boil about 1 litre/ 35.2 fl.oz water in a cooking pot. When the water boils, put the klepon balls in the water carefully. Gently stir to make sure they don’t stick to the bottom of the pot.
- Once the balls float around the surface of the water, leave it to cook for another 2 minutes. Then using a slotted spoon, take the cooked rice balls out. Make sure you drain all the water.
- Put the balls on a plate that has been greased with a little oil until they are cool enough to handle.
- Lastly, roll the klepon balls on the coconut.
Notes
- Grease your hands lightly with oil to make shaping the dough and balls easier and to prevent sticking.
- Lightly grease the plate to place the cooked Klepon balls before rolling them in desiccated coconut to keep them separate and prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5portions
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 5portions | |
| Calories | 88kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 65mg | 3% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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