Klepon or kelepon we are not entirely sure. Traditional Indonesian sweet rice desserts made with rice flour and flavored by the pandan leaf. We learnt how to make these at a cooking class on Gili Air wth our good friends at Gili Cooking Classes – highly recommended for a sample of Indonesian cuisine.
Gili Air really is a small paradise island near Bali and Lombok. Join us at Art de Vivre and we’ll do a workshop together and make them, then eat them.
6 x tbsp of sticky rice flour
1/2 pan boiling water
15g grated palm sugar
75ml coconut milk
20g fresh grated coconut
1/2 teaspoon pandan paste
1. In a bowl, slowly add the coconut milk to the flour and pandan paste until you form a dough that doesn’t stick to your fingers.
2. Shape the dough into into small balls with your hands.
3. Push your finger into the ball to form a well and add 1/2 teaspoon of grated sugar into the well.
4. Re-form the ball enclosing the sugar inside.
5. Once you have rolled all the balls with sugar inside in this way, pop them into the pan of boiling water.
6. Boil the balls gently until they float.
7. Remove the floating balls and roll them in the grated coconut.
Klepon are just as wonderful served warm from the pan or chilled from the fridge. A real taste of Indonesian celebration.