- 1 ½ cup glutinous rice flour
- 1 cup coconut milk
- ¾ cup coconut grated, desiccated or shredded
- 1 tsp pandan flavouring
- ¼ cup palm sugar, chopped into small pieces (around 1-2cm / ½ in)
- Salt to taste
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
Often eaten as a morning or afternoon snack, Klepon is a Javanese boiled rice cake traditionally stuffed with palm sugar and rolled in shredded coconut. Bright green from pandan flavouring, it’s
best enjoyed with a hot strong cup of coffee or black tea.
To a small saucepan, add the coconut milk, pandan flavouring and salt. Warm on low heat for a few
minutes and remove.
In a medium bowl, add glutinous rice flour and warmed coconut milk mixture. Stir with a spoon
until combined. Continue by kneading until it turns a soft dough; it should become pliable and
Working efficiently to avoid drying out the dough, shape into 1” balls. Poking a hole into dough
ball, insert piece of palm sugar, then pinch back together and roll ball in your palms to shape and
smooth. Cover with plastic or place in plastic bag to keep help hold dough’s moisture.
Bring a large pot of water to the boil. Carefully place dough balls into your boiling water, cooking a
few at a time without overcrowding. When klepon float to the top they are full cooked (5 to 10
minutes). Remove with a slotted spoon to drain excess water, then roll each ball into shredded
Serve warm or at room temperature – but be careful the melted sugar will be hot! Eat same day or
freeze for future use.