Klepon / Onde-onde
klepon · onde-onde
Glutinous-rice balls filled with molten palm sugar and coated in coconut. Names vary across Indonesia and Malaysia.
About this dish
Glutinous-rice balls filled with molten palm sugar and coated in coconut. Names vary across Indonesia and Malaysia. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Pandan klepon with palm sugar
- 200 g glutinous rice flour
- 20 g plain rice flour
- 170-190 ml water
- 1/2 tsp culinary pandan paste
- pinch of salt
- 80 g palm sugar, cut into small pieces
- 100 g fresh grated coconut
- pinch of salt for coating
- 1
Steam coconut with coating salt 10 minutes; set aside. Steam coconut in a heatproof dish above the water, then spread to cool.
- 2
Use 200 g glutinous rice flour; 20 g plain rice flour; 170-190 ml water and the listed remaining ingredients. Mix flours, dough salt and pandan. Add water gradually and knead to a smooth, pliable dough. Add water gradually; a flattened disk should bend without cracking. Cover unused dough.
- 3
Divide into 24, flatten, enclose a palm-sugar piece and seal completely. Roll smooth. Use small equal sugar pieces, keep rims clean and pinch all gaps shut.
- 4
Gently boil until floating, then cook 2 minutes more, checking a sample has a cooked shell and melted sugar. Drain and roll in coconut. Cook with room to move and check an evenly chewy shell. Coat while slightly damp and let molten sugar cool before biting.
Note
Seal every crack to contain the molten filling. This simple pandan-water version differs from the coconut-milk alternative; use glutinous flour for the main dough.