Cookbook:Klepon (Indonesian Sweet Boiled Rice Cake)

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

• 8-10 pandan leaves or pandan paste
• 300 g glutinous rice flour
• 30 g sago flour
• 150 g gula jawa (palm sugar)
• 300 g grated coconut
• Water

Procedure

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.