Klepon (Traditional Indonesian Kue)

Name: Klepon (Traditional Indonesian Kue)
Yield: 15-20 klepon
Cuisine: American
Ingredients: 1 cup grated coconut; 1/2 tsp salt; 1 tsp sugar; 3 strips pandan leaves, about 10 cm, bruised (optional, but it does make the coconut smell sweeter); 1 cup + 2 tbsp glutinous rice flour; 1/4 cup rice flour; 1/2 cup water; 1/4 tsp pandan paste (it depends on the strength of the paste, so I suggest you add bit by bit); 50 gram palm sugar (the solid type), cut carefully into cubes/splinters; Water for boiling the klepon

Angela Mertoyono @tenshi

In my kitchen!

Klepon is one of market munchies, famous in Indonesia and neighboring countries (Malaysia, Singapore, Brunei). When I was growing up, some also call this onde-onde, even though most people living in Java island would associate onde-onde with another type of snack/dessert. Taste-wise, it is like mochi, with liquid palm sugar inside. Needless to say, you have to be careful when eating klepon since you can stain your clothes if you squirt the palm sugar. I cut the palm sugar carefully so not all will melt inside the klepon. If you want a more authentic taste, boil the klepon 2-3 minutes more after it floats to have a liquid filling.

This recipe yields 15-20 klepons, depending on how big/small you form the balls. There are some leftover palm sugar from this recipe, so I used it for my coffee. Yumyum!

Angela Mertoyono @tenshi

In my kitchen!

This recipe yields 15-20 klepons, depending on how big/small you form the balls. There are some leftover palm sugar from this recipe, so I used it for my coffee. Yumyum!

Saved

Ingredients

15-20 klepon

1 cupgrated coconut
1/2 tspsalt
1 tspsugar
3 stripspandan leaves, about 10 cm, bruised (optional, but it does make the coconut smell sweeter)
1 cup+ 2 tbsp glutinous rice flour
1/4 cuprice flour
1/2 cupwater
1/4 tsppandan paste (it depends on the strength of the paste, so I suggest you add bit by bit)
50 grampalm sugar (the solid type), cut carefully into cubes/splinters
Water for boiling the klepon

Saved

Steps

1

Mix grated coconut with salt and sugar and pandan leaves. Steam for about ten minutes. Remove the leaves. Set to cool.
2

Combine glutinous rice flour, rice flour, water, and pandan paste. Knead until you can easily form balls with it. If it is too sticky, add more rice flour, if too solid, add more water.
3

Boil water in a pan. Carefully form a ball and then flatten it. Add the palm sugar inside. Seal it and make sure there are no leaks. Immediately put it in the pan of boiling water. If you make the balls in advance before putting them in boiling water, leaks might occur, so make the balls and plunge them in water as soon as they are ready.
4

When they are floating, scoop them and roll them in the coconut mixture. If you want a liquid filling, wait 2-3 minutes more after they are floating.
5

When they have cooled, enjoy!