Klepon (Indonesian Sweet Boiled Rice Cake)
Klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green due to its pandan content.
Source and licence
"Klepon (Indonesian Sweet Boiled Rice Cake)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Klepon_(Indonesian_Sweet_Boiled_Rice_Cake), revision 4541090), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Klepon_(Indonesian_Sweet_Boiled_Rice_Cake)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4541090
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 8–10 pandan leaves or pandan paste
- 300 g glutinous rice flour
- 30 g sago flour
- 150 g gula jawa (palm sugar)
- 300 g grated coconut
- Water
Method
- If using whole pandan leaves, grind them to a smooth paste with a little water if necessary.
- Combine the glutinous rice flour and sago flour until well-mixed. Stir in the pandan paste, then gradually mix in water until it forms a soft green dough.
- Shape the dough into small balls about 2–3 cm in diameter. Make a small hole in the balls with your finger. Fill the hole with palm sugar, and seal the dough to enclose the sugar. Gently reshape it into a ball if necessary.
- Boil a lot of water in a large pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they rise to the surface.
- Drain the dumplings.
- Roll the dumplings in the shredded coconut, and serve.