Klepon is a typical Indonesian dessert, popular in Indonesia and Malaysia. Klepon dough made from glutinous rice flour mixed with rice flour and water, shaped like small ball and stuffed with gula jawa (palm sugar) and served with grated coconut. Klepon is green because it is flavored with pandan and suji paste, but if you can’t get pandan and suji leaves you can substitute it with pandan paste.
- 300 gram glutinous rice flour
- 2 tablespoon rice flour
- 75-100 ml water
- 1 tablespoon pandan paste
- 100 gram palm sugar
- grated coconut
- 1/2 teaspoon salt
- Steam grated coconut with salt for 15 minutes, remove and set aside
- Mix glutinous rice flour with water and 2 drops of pandan paste, bit by bit using your hands. Stop adding water when you can form a non-sticky ball.
- Heat up 1 quart water in a pan and make sure it’s boiling.
- Meanwhile, take a little rice flour mixture, form it into a small ball and fill it with palm sugar. Do so until rice flour mixture finished.
- Add it to the boiling water. Wait until it floating to the top of water level and wait again for another 1 minute before you remove it from pan. Put it in strainer and roll it into grated coconut.