Klepon is one of Indonesian traditional snack, green-coloured balls of rice cake filled with palm sugar and coated with shredded coconut. The texture resembles Japanese Mochi. This happens to be one of my favorite snacks. I like the sensation of having the palm sugar bursting out inside my mouth as I bite the whole ball. Yummmmyyyyy … Since living abroad make Klepon not readily available everytime I want to, I guess I just have to make it on my own …
for the dough
2 ½ cup Glutinous Rice Flour
½ cup Rice Flour
1 tsp pandan paste
250ml water or as needed
for the filling
Palm sugar, roughly chopped into chunks
for the layering
½ tsp Salt
How to make:
Firstly, prepare the layering. Steam the shredded coconut with pandan leaves and salt for about 10 minutes, and set aside.
Combine all the dough ingredients, except water. Mix well. Then add the water slowly bit by bit, just enough to turn the mixture into a smooth dough (it shouldn’t be sticky). Knead the dough well enough until it is easy to mold.
Make a small ball from the dough, press it to your palm and place the chunks of palm sugar into the center. Fold the sides and rounding it using your hand to form a ball again. Make sure to cover the palm sugar nicely, otherwise it will leak. Boil the Klepon in a pan filled with water on medium heat until it floats to the surface.
Coat the cooked Klepon with the steamed shredded coconut and it’s ready to serve.