Klepon: Glutinous Rice Dough Balls with Palm Sugar Filling (Vegan)
Klepon, a popular snack, are little green balls made of glutinous rice flour, filled with palm sugar and coated in grated coconut. A delicious sweet treat, known as ondeh-ondeh in Singapore and Malaysia.
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup grated coconut
- 200 gr glutinous rice flour
- 1 tbsp tapioca flour
- 0.5 tsp salt
- 160 ml hot water
- 3 drops green food colouring
- 50 gr palm sugar, finely shaved
- Water for boiling
- 2 pandan leaves
Instructions
- 1
Mix the grated coconut with ¼ tsp salt, and then steam for about 15 minutes. Set aside to cool.
- 2
Using a spoon, mix well: the glutinous flour, tapioca flour and ¼ tsp salt, in a bowl.
- 3
Add the green food colouring to the hot water, mix well.
- 4
Add the hot water (which should now be green) to the flour mixture little by little while mixing it with a tablespoon. Make sure not to add too much water to avoid watery dough.
- 5
Knead the dough using your hand until the dough is smooth and there are no more sticky bits of flour.
- 6
Take a little bit of the dough and roll it to form a small ball, then press into it using your thumb. Add the palm sugar and then close it tightly. Roll it again into a smooth ball. You’re done with one ball – now set it aside.
- 7
Roll several such more balls until you’ve used up all the dough and the palm sugar.
- 8
Fill a cooking pan with water and add the pandan leaves. Bring to a boil.
- 9
Add all the balls and cook until they float (around 8 minutes). |
- 10
When they float, continue cooking for around 3 minutes so that the sugar melts.
- 11
Drain the balls until there’s no more water dripping.
- 12
Roll the balls in the grated coconut to coat them.
- 13
Transfer the balls to a serving plate.