Klepon (Indonesian Sweet Boiled Rice Cake)
Klepon are chewy green rice cakes from Javanese cooking that hide a center of liquid palm sugar. The color and fragrance come from pandan, which gives the dough a grassy, vanilla-like scent. Sealing the sugar inside the dough means it melts as the balls boil, so each one bursts in the mouth when you bite it. A coat of fresh grated coconut adds a soft, slightly salty contrast.
Instructions
If you are using whole pandan leaves, grind them with a little water until they form a smooth paste. Pandan paste can be used as it is.
Mix the glutinous rice flour and sago flour together until evenly combined. Stir in the pandan paste, then add water a little at a time until you have a soft, green dough.
Pinch off pieces of dough and roll them into small balls about 2 to 3 cm across. Press a small hole into each ball with your finger, fill it with palm sugar, and pinch the dough closed over the filling. Roll the ball gently between your palms to restore its shape.
Bring a large pot of water to a boil. Lower the balls in one at a time and cook for about 5 minutes, until they float to the surface.
Lift the cooked balls out and drain them well. Roll them in the grated coconut until coated and serve.
Make it personal.
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