Klepon
Klepon are beloved across Indonesia and Malaysia for their surprise burst of molten palm sugar when bitten into.
Bite-sized Indonesian rice cake balls filled with liquid palm sugar and rolled in fresh grated coconut — a burst of sweetness with every bite.
Ingredients
Method
Knead rice flour with pandan water into a smooth, pliable dough.
Flatten small pieces of dough, place a little palm sugar in the centre, and seal into balls.
Boil the balls in water until they float, about 4-5 minutes.
Drain and immediately roll in grated coconut mixed with a pinch of salt.
Seal the palm sugar filling very tightly — any gap and it will leak out during boiling.
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