Cookbook:Klepon (Indonesian Sweet Boiled Rice Cake)

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Cookbook | Ingredients | Recipes | Cuisine of Indonesia

Klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green due to its pandan content.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. If using whole pandan leaves, grind them to a smooth paste with a little water if necessary.
  2. Combine the glutinous rice flour and sago flour until well mixed. Stir in the pandan paste, then gradually mix in water until it forms a soft green dough.
  3. Shape the dough into small balls about 2-3 cm in diameter. Make a small hole in the balls with your finger. Fill the hole with palm sugar, and seal the dough to enclose the sugar. Gently reshape it into a ball if necessary.
  4. Boil a lot of water in a large pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they rise to the surface.
  5. Drain the dumplings.
  6. Roll the dumplings in the shredded coconut, and serve.