Klepon - Sweet Glutinous Rice Balls with Palm Sugar Filling

Ingredients

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1 cup (250ml) water 1 cup (250ml) water
• 1/2 teaspoon pandan extract 1/2 teaspoon pandan extract
• 1 cup (200g) palm sugar, chopped into small pieces 1 cup (200g) palm sugar, chopped into small pieces
• 1 cup (80g) freshly grated coconut 1 cup (80g) freshly grated coconut
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 3g, 2g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, water, and pandan extract. Knead the mixture until it forms a smooth dough.
2. 2.
   Take a small portion of the dough (about 1 tablespoon) and flatten it in your palm.
3. 3.
   Place a piece of palm sugar in the center of the flattened dough and carefully shape it into a ball, ensuring the filling is completely enclosed.
4. 4.
   Repeat the process until all the dough and palm sugar are used.
5. 5.
   Bring a pot of water to a boil and add a pinch of salt.
6. 6.
   Gently drop the rice balls into the boiling water and cook until they float to the surface, about 3-4 minutes.
7. 7.
   Using a slotted spoon, transfer the cooked rice balls to a bowl of cold water to cool.
8. 8.
   Drain the rice balls and roll them in freshly grated coconut until fully coated.
9. 9.
   Serve the Klepon immediately and enjoy!

Treat your ingredients with care...

• Glutinous rice flour — Ensure that you are using glutinous rice flour specifically, as regular rice flour will not yield the desired sticky texture.
• Pandan extract — If fresh pandan leaves are available, you can extract the juice by blending the leaves with water and straining the mixture. Use 1/2 cup of pandan juice instead of pandan extract.
• Palm sugar — Make sure to chop the palm sugar into small pieces to ensure it melts evenly inside the rice balls.
• Freshly grated coconut — Grate the coconut just before using to maintain its freshness and flavor.
• Salt — The pinch of salt added to the boiling water enhances the overall taste of the rice balls.

Tips & Tricks

• To prevent the rice balls from sticking together, lightly coat your hands with water or oil before shaping them.
• If the dough feels too dry, add a little water. If it feels too sticky, add more glutinous rice flour.
• For an extra burst of flavor, you can add a few drops of pandan extract to the boiling water.

Serving advice

Serve Klepon at room temperature for the best texture and flavor. They are perfect as a sweet snack or dessert.

Presentation advice

Arrange the Klepon on a platter and sprinkle some extra grated coconut on top for an attractive presentation. The vibrant green color of the rice balls will add a pop of color to your table.