Klepon Recipe
Credit to the Original Owner
Klepon is a delightful sweet snack made from glutinous rice flour, carefully stuffed with rich palm sugar and generously coated with freshly grated coconut. This traditional rice ball boasts a pleasantly chewy texture, thanks to the glutinous rice, making each bite satisfying and soft. It’s naturally tinted with pandan extract, which imparts a subtle, sweet, and refreshing fragrance that beautifully complements the nutty aroma of the shredded coconut coating. Inside, the melted brown palm sugar creates a luscious, caramel-like burst of sweetness that oozes out with every bite, offering a perfect balance of flavors and textures.
Klepon
Ingredients
Glutinous rice flour.
Rice flour.
Pandan leaves or pandan extract.
coconut palm sugar or Palm sugar (jaggery) or soft dark brown sugar.
Slaked lime water.
Salt.
Water.
Shredded coconut or desiccated coconut.
Instructions
Mix and need all the ingredients except coconut and sugar
Take a tablespoon of the dough and shape it into a ball
Flatten the dough
Put a teaspoon of sugar in the centre of the dough
Cover the sugar with the edges of the dough
Boil the klepon until they float and cooked
Take the balls out
Roll the klepon on desiccated coconut
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Tips on making slaked lime Water
Of all the items above, slaked lime water is probably the one that you may not know. It is actually Calcium Hydroxide. It is used to help the glutinous rice stay soft and chewy. You only need a tiny bit of Slaked lime. For this recipe, you just mix ⅛ tsp of slaked lime powder (Calcium Hydroxide) – which is literally a pinch – with 2 tablespoons of water.
Tips on Pandan Coloring
As for the colouring and the fragrance, the best is to use pandan leaves.
Cut 2-3 pandan leaves in small pieces and put them in a blender. Add the required water for the recipe and blend the two until you get green water.
Strain and sieve the pandan water before using.
However, you can also use pandan extract. It has a green food colouring.
Though it may not be as good as using pandan leaves, this pandan extract is a very good substitute for convenience.
Top tips to make deliciously chewy Klepon
Knead the dough until it’s soft and pliable.
Grease your hands with a little oil before working on the dough to make the balls.
With just a drop of oil, grease a plate to put the ready cooked glutinous rice balls before rolling them on the coconut.
Using shredded coconut gives a better taste. If you can obtain it, make sure you steam the coconut with a pinch of salt before using. Steaming prevents the coconut from going bad quickly.
