mazing Indonesian Dessert "Klepon" Sweet Rice Cakes

Hey Everyone, in this video we make a traditional Southeast Asian dessert of sticky rice cakes with brown sugar, and coconut. This dish is from Indonesia and inspired by my Indonesian friend. (thank you for the recipe)

My recipe is adapted based on the ingredients that I have on hand and most readily available in the USA.

Ingredients

For the dough:
250 g of glutinous rice flour
200 ml of warm water
1 tbsp sugar
Pinch of salt
Pandan paste or 2 pandan leaves (you can find them frozen in most Southeast Asian supermarkets)
¼ tsp vanilla extract
Dark Brown Sugar (about 1 tsp per rice cake)
10-20 ml water (additional)

For the outer covering:
1/2 cup grated coconut
1 piece of pandan
pinch of salt

Procedure
Steam your coconut and one piece of pandan for 10 min. This is to preserve the coconut and infuse it with some pandan flavor.

For the dough, dissolve the sugar in the warm water. Then add it to the rice flour with a pinch of salt and vanilla extract. Add 10-20 ml of water to bring the dough together. It should form a ball. If it’s too wet add some more rice flour, if it’s too dry add some more water. Then form balls of dough about 30 g each. Then using your thumb pinch a hole in each and fill it with a tsp of brown sugar. Next, gently fold it together like a dumpling. Roll them out so the sugar is inside the rice cakes.

Bring a pot of water to a boil and add 2 pieces of pandan to the boiling water. (This is to give it more flavor)

Add your rolled rice cakes stuffed with sugar and cook them until they float to the top. It should take about 5 min. When they are done immediately drop them in the coconut mixture and they are ready to go.

This recipe will make about 20 rice cakes. You can half this recipe as I did.