Klepon (Chewy Coconut Sugar-Filled Pandan Balls)
Prep Time: 20m | Cook Time: 5m | Servings: 20 balls
Ingredients
Dough
- 240g glutinous rice flour
- 2 tbsp full-fat coconut cream
- 200 ml water
- 1/2 tsp pandan flavoring
- 1/2 tsp salt
Other
- 1/3 cup palm sugar (gula aren), grated or cut into small pieces
- Shredded coconut, for rolling
- 1 pandan leaf (optional, for boiling)
Instructions
MAKE THE DOUGH
Combine all the dough ingredients in a bowl and mix well until you get a soft, pliable dough.
FORM THE BALLS
Roll about 1/2 tbsp of dough into a ball and flatten lightly in the palm of your hand.
Make a small indent in the center and place about 1/4 tsp of palm sugar inside.
Fold the dough around the sugar to fully cover it and form a ball.
COOK THE BALLS
Prepare a large plate and grease it lightly with neutral oil.
Bring a saucepan of water to a boil and add the pandan leaf (if using).
(Optional: Cook one test ball first to ensure the sugar melts completely.)
Cook in batches, adding 8-10 balls at a time. Stir gently to prevent the balls from sticking to the bottom.
Boil for 4-5 minutes to allow the sugar center to fully melt, then carefully remove the balls and place them onto the greased plate.
FINISH AND SERVE
Once all the balls are cooked, allow them to cool slightly.
Roll the cooled balls in shredded coconut and enjoy!
