Klepon Pandan Coconut Rice Balls

Name: Klepon Pandan Coconut Rice Balls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 cups glutinous rice flour (sweet rice flour); 1 tsp pandan extract (or 3 tbsp blended fresh pandan juice); 3/4 cup warm water; 1/4 cup palm sugar or dark brown sugar, finely chopped, finely chopped; 2 cups freshly shredded coconut or thawed frozen coconut; 1/4 tsp salt

45 minMediumServes 4230 cal/serving

IndonesianDessertStovetopVeganDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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Ingredients

2 cups glutinous rice flour (sweet rice flour)
1 tsp pandan extract (or 3 tbsp blended fresh pandan juice)
3/4 cup warm water
1/4 cup palm sugar or dark brown sugar, finely chopped, finely chopped
2 cups freshly shredded coconut or thawed frozen coconut
1/4 tsp salt

Instructions

1

Mix the 2 cups freshly shredded coconut or thawed frozen coconut with the 1/4 tsp salt in a shallow bowl and set aside.
2

In a medium bowl, combine the 2 cups glutinous rice flour (sweet rice flour) and 1 tsp pandan extract (or 3 tbsp blended fresh pandan juice). Gradually add the 3/4 cup warm water, mixing with a fork and then kneading lightly with your hands until a soft, pliable dough forms. If too dry, add water one teaspoon at a time.
3

Pinch off a tablespoon of dough and roll into a ball. Press a small indent in the center with your thumb. Place a small pinch of 1/4 cup finely chopped palm sugar or dark brown sugar, finely chopped in the indent. Gather the dough edges and pinch firmly to seal, then roll gently between your palms back into a smooth ball. Repeat with remaining dough.
4

Bring a large pot of water to a boil. Drop the rice balls in carefully, working in batches if needed. Cook until they float to the surface, then cook 2 more minutes. Remove with a slotted spoon.
5

While still hot and slightly wet, roll the rice balls in the salted freshly shredded coconut or thawed frozen coconut to coat completely.
6

Serve immediately - the palm sugar or dark brown sugar, finely chopped filling is most spectacular while still molten. Eat in one or two bites.

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Questions

What is Klepon Pandan Coconut Rice Balls?

Beloved Indonesian sweet rice balls tinted vivid green with pandan, filled with melted palm sugar, and rolled in freshly grated coconut. Bite into one and a warm, caramel-sweet syrup bursts out. A classic street snack and festive treat. This reference files it under Indonesian dessert: made on the stovetop, rated medium and about 45 minutes start to finish.

Is there a substitute for pandan in Klepon Pandan Coconut Rice Balls?

The entry for Klepon Pandan Coconut Rice Balls calls for 1 tsp pandan extract (or 3 tbsp blended fresh pandan juice). In its place: A little vanilla extract fills the same aromatic role, though the flavor is different.

How many calories are in Klepon Pandan Coconut Rice Balls?

One serving (the recipe makes 4) is about 230 calories, with 3 g protein, 40 g carbohydrate and 6 g fat, plus 1 g fiber and 70 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Klepon Pandan Coconut Rice Balls?

Rice cakes harden in the refrigerator, so skip it: keep Klepon Pandan Coconut Rice Balls covered at room temperature and eat it within a day. Freeze the rest, wrapped piece by piece, for up to a month, and re-steam or microwave under a damp towel to bring the softness back.

Can I halve or double Klepon Pandan Coconut Rice Balls?

Yes. As written it serves 4. Halved, the rice flour drops from 2 cups to 1 cup; doubled, it is 4 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Es Teler Mixed Fruit Coconut Cooler drink
Almond Milk and Orange Blossom Sharbat drink
Aperol Spritz drink

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