Klepon Javanese Sweet Rice Balls (Simplified)

Ingredients

• 120 g Glutinous (sticky) rice flour
• 90 ml Warm water
• 1 tbsp Granulated sugar(optional)
• 1/8 tsp Salt(optional)
• 60 g Palm sugar (gula jawa), finely chopped
• 80 g Grated fresh coconut
• 1 tsp Neutral oil (for pan light coating)(optional)
• 1 tbsp Tapioca starch (for dusting, optional)(optional)

Instructions

1. 1

   Prep (20 min): In a bowl, mix glutinous rice flour with warm water (and optional sugar and salt) until you get a soft, pliable dough. If sticky, dust lightly with tapioca starch. Divide palm sugar into small portions (about 6 pieces).

2. 2

   Shape (5 min): Wet your hands. Flatten a small piece of dough, place a palm sugar portion in the center, and seal to form a ball. Repeat with remaining dough.

3. 3

   Cook (15 min): Heat a nonstick pan over medium-low and lightly coat with oil if needed. Place the balls in the pan and cook, turning gently every 2–3 minutes, until the outside looks set and lightly golden and the filling is melted (about 12–15 minutes total).

4. 4

   Finish (5 min within cook window): While still warm, roll each ball in grated coconut until coated. Serve warm.