Klepon-Inspired Pandan Rice Cakes (Easy Version)

Ingredients

• 3/4 cup Jasmine rice flour
• 1 tbsp Pandan extract (or pandan essence)
• 1/2 cup Water
• 1/8 tsp Fine salt
• 1/4 cup Palm sugar (gula jawa), finely chopped
• 1/4 cup Unsweetened shredded coconut(optional)
• 1/4 cup Coconut milk(optional)
• 1 tsp Brown sugar (optional, for topping)(optional)

Instructions

1. 1

   Prep (20 minutes total): In a bowl, mix rice flour, salt, and pandan extract. Add water gradually and stir until you get a soft, moldable dough (add 1–2 tbsp more water only if needed). Cover and rest 5 minutes.

2. 2

   Make filling: While the dough rests, portion the palm sugar into small bits (about 6–8 pieces).

3. 3

   Shape: Wet your hands, take a small portion of dough, flatten, place a palm sugar bit in the center, then seal and roll into a ball. Repeat with remaining dough.

4. 4

   Cook (10 minutes total): Bring a pot of water to a gentle simmer (not a hard boil). Add the rice cakes in batches and cook until they float and the dough looks set, about 5–7 minutes. Remove with a slotted spoon.

5. 5

   Serve: Warm the coconut milk (optional) and spoon over the rice cakes. Top with shredded coconut (and a little brown sugar if using). Serve warm.