Go Back
Print

Klepon

Ingredients

  • 125 g glutinous rice flour
  • 25 g rice flour
  • Enough water about 50-60 ml
  • Pandan paste and Cocopandan paste available online, or use food color and add other paste flavoring
  • Desiccated coconut unsweetened
  • salt
  • Compressed coconut palm sugar usually Thai or Indonesian brand in the market, here in Canada - subs with coconut palm sugar granules, from Costco or healthfood store, if not dark brown sugar, roughly chopped/cubed - if you are using substitute, get brown sugar cubes! Even much easier and less messier ?
  • More water for boiling

Instructions

  • Moist enough desiccated coconut with a couple tbsp water, mix in a pinch of salt, just enough to taste, steam until coconut soften, set aside.
  • Mix flour and a pinch of salt in a bowl
  • Stir in enough water until dough is pliable, not too wet, not too dry.
  • Divide dough into two, knead in pastes into each.
  • Bring enough water in a pot to boil
  • Take enough dough, flatten on your palm, place chopped coconut palm sugar, seam to seal, shape into a ball. Repeat this step until dough is used up.
  • Drop balls in boiling water and once they are floating, take them out with slotted spoon
  • Roll balls in steamed coconut