Dish

Klepon

Klepon is made by mixing glutinous rice flour with water to form a dough. The dough is then filled with palm sugar and rolled into small balls. The balls are then boiled until they float to the surface, indicating that they are cooked. The cooked klepon are then rolled in grated coconut for added flavor and texture. Klepon has a chewy texture and a sweet, coconut flavor that is sure to satisfy your sweet tooth.

Asian cuisine› Indonesian cuisine

Dessert

Origins and history

Klepon originated in Indonesia and has been a popular sweet treat there for many years. It is often served during special occasions and festivals, such as Eid al-Fitr and Christmas.

Dietary considerations

Klepon is not suitable for those with nut allergies or gluten intolerance. It is suitable for vegetarians and vegans.

Variations

There are many variations of klepon, including using different types of filling such as chocolate or cheese, or adding pandan leaves for added flavor and color.

Presentation and garnishing

To make the perfect klepon, be sure to use high-quality glutinous rice flour and palm sugar. The dough should be mixed until smooth and elastic, and the filling should be evenly distributed throughout each ball. Finally, be sure to roll the klepon in grated coconut while they are still warm for the best flavor and texture.