Klepon (also known as onde onde in Malaysia and Singapore) is a sweet rice cake treat you’ll want to whip up again and again. Bite into hot, bursting gula melaka, surrounded by chewy pandan and soft coconut, in this awesome Indonesian snack. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/klepon-in...

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☕️ About this recipe:

This is for lovers of chewy rice cakes – if you’ve tried Japanese mochi or Korean tteok – you’re going to love making these sweet delights at home!

Klepon only take 20 minutes to make, since we’ll be using glutinous rice flour, rather than cooking and breaking down glutinous rice from scratch.

🥒 Ingredients:

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 gula melaka/gula jawa, chopped into small pieces (around 1-2cm / ½ in)
Pinch salt

👩‍🍳 Recipe Steps:

00:00 - How to Make Klepon
00:04 - Steam shredded coconut
00:20 - Make the pandan coconut milk
00:29 - Add to the glutinous rice flour
00:34 - Mix into a smooth dough
00:53 - Roll into small balls
00:59 - Stuff with piece of palm sugar
01:19 - Boil klepon balls
01:26 - Once they float, they're ready
01:42 - Roll in steamed coconut

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