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.
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
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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.
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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.
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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.
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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.
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5
While still hot and slightly wet, roll the rice balls in the salted freshly shredded coconut or thawed frozen coconut to coat completely.
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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.