Cherry & Dennis Helper Habitat
Indonesian Klepon Palm Sugar Rice Balls
印尼椰絲椰糖糯米丸
Recipe overview
Pandan rice dough encloses palm sugar and is rolled in coconut after boiling. Makes about 20 balls; let the molten filling cool slightly before eating.
01
Ingredients
Main ingredients
- 200 g Glutinous rice flour
- 20 g Rice flour
- 100 g Fresh finely grated coconut
- 80 g Palm sugar, finely chopped for filling
Finishing seasoning
- 1 g Salt
Sauce seasoning
- 170 ml Strained pandan juice, room temperature
02
Tools
- Mixing bowl
- Scale and measuring jug
- Steamer and heatproof plate
- Saucepan and slotted spoon
03
Steps
Step 1
Steam coconut
Mix coconut with salt, spread on a heatproof plate and steam over high heat for 8 minutes; cool.
Step 2
Prepare filling
Chop the 80 g palm sugar finely and divide into 20 portions of about 4 g.
Step 3
Mix flours
Mix glutinous rice flour and rice flour in a bowl, breaking up lumps.
Step 4
Add pandan juice
Knead in 150 ml pandan juice, then add the remaining 20 ml gradually until soft and not sticky; you may not need it all.
Step 5
Divide dough
Divide into 20 portions and cover unused dough with an inverted bowl to prevent drying.
Step 6
Enclose sugar
Press each portion into a small cup, add one sugar portion and keep sugar off the rim.
Step 7
Seal balls
Pinch the seam tightly and roll gently; check each ball has no cracks and is about 2.5 cm wide.
Step 8
Boil water
Fill a saucepan with water at least 8 cm deep; bring to a boil then maintain a gentle boil.
Step 9
Add in batches
Lower balls into the water in two batches; gently loosen them from the bottom with a slotted spoon without squeezing.
Step 10
Cook after floating
Once a batch floats, cook gently for 2–3 more minutes; cut one open to check there is no dry flour core and the sugar has melted.
Step 11
Coat in coconut
Lift with a slotted spoon, drain for 10 seconds and roll each moist ball in the steamed coconut.
Step 12
Cool slightly and serve
Plate and rest about 5 minutes; test one before serving and take small bites because the filling may still be hot.
Common mistakes
- Adding all the pandan juice at once can make sticky dough; add the last 20 ml gradually.
- Sugar on the rim causes leaks; keep the dough edge clean before sealing.
- Removing balls as soon as they float can leave raw dough; cook longer and cut one to check.
- Swallowing a freshly cooked ball can burn your mouth; cool slightly and take small bites.
Tips
Flours absorb differently: the dough should bend without cracking and release from your fingers. Keep shaped balls covered while you work. Steam the coconut separately before coating; enjoy the same day for the best texture and refrigerate leftovers promptly.
