Recipe: At Home Klepon (glutinous rice balls with palm sugar filling)

Recipe: At Home Klepon (glutinous rice balls with palm sugar filling) Delicious, fresh and tasty.

Klepon (glutinous rice balls with palm sugar filling). Klepon is a glutinous rice ball with palm sugar filling, coated in grated coconut. The sticky, sweet and savoury ball originates in Indonesia and can be found in other neighbouring countries such as Malaysia, Singapore and Brunei. In Singapore and Malaysia, klepon is called ondeh-ondeh.

My friends once told me that as an Indonesian, I should promote more Indonesian recipes in my blog.

Klepon (pronounced Klē-pon), or kelepon, is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia.

The sweet glutinous rice balls is one of popular Indonesian kue, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore.

You can have Klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Klepon (glutinous rice balls with palm sugar filling)

1. Prepare 250 g of glutinous rice flour.

2. It’s 200 ml of water for klepon (warm).

3. It’s of Green colouring, better if it's from suji or pandan.

4. Prepare of Water for boiling.

5. You need 50 g of palm sugar or jaggery, grated.

6. You need 1/2 teaspoon of salt.

7. It’s 1/2 teaspoon of baking powder.

8. Prepare of Coconut coating.

9. You need 100 g of dessicated coconut.

10. You need 1/4 teaspoon of salt.

These Indonesian style glutinous rice balls are bound to start a party in your mouth.

Imagine these pandan coconut mochi-like bal.

Great recipe for Klepon (glutinous rice balls with palm sugar filling).

Another one of my mother's recipes for #mycookbook.

Klepon (glutinous rice balls with palm sugar filling) instructions

1. Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring..

2. Pour them little by little to the flour that has been mixed with baking powder and salt until you can make a ball with them, then stop even if there are leftover water. If its too liquidy you can add more flour..

3. Grate the sugar. Put about half a tablespoon of sugar on a palm-sized flattened batter. Roll them into balls. This should make between 12-18 balls..

4. Boil your klepon until they float, then roll into the dessicated coconut so that they dont stick onto each other..

5. Enjoy for warm filling, or wait until they cool enough..

I have glutinous rice and dessicated coconut and wanting to eat something chewy.

This is also only need to be boiled.

I like eating them cold but if you want the filling.

Klepon is a sweet snack made of glutinous rice flour with palm sugar filling and coated with grated coconut.

These deliciously chewy sweet treats are very popular in Java, Indonesia.