Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Filling
Coating
Boil
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; rolling pin; steamer with lid and heatproof dishes; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Shape · About 10 min
- Mix 200 g glutinous rice flour, 170 ml warm water, 5 ml pandan extract into a soft dough. Divide into 18; enclose a small portion of 90 g palm sugar, finely chopped in each and seal tightly.
Cook · About 2 min
- Boil 2000 ml water. Simmer balls in batches until floating, then 2 minutes more.
Check: Look for this result: floating, then 2 minutes more.
Coat · About 5 min
- Steam 100 g grated coconut, ¼ tsp salt for 5 minutes. Roll drained balls in coconut and cool 5 minutes before eating; filling is hot.
Check: The balls float, the outer dough is firm and springy, and no dry flour remains in the centre.
Tips
- Seal the sugar fully inside each ball.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use dark brown sugar instead of palm sugar.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
Make ahead
- Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Klepon.
FAQ
What matters most when making Klepon?
Seal the sugar fully inside each ball.
What can I substitute in Klepon?
Use dark brown sugar instead of palm sugar.
Can I prepare Klepon ahead?
Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Klepon.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
