Klepon (Javanese Sweet Rice Balls) with Palm Sugar Syrup

Ingredients

• 120 g glutinous (sticky) rice flour
• 90 ml water (for dough)
• 1 tbsp granulated sugar(optional)
• 1/8 tsp salt(optional)
• 1 tsp pandan extract (or pandan paste)(optional)
• 60 g palm sugar (gula jawa), finely chopped
• 1 tsp coconut oil (for greasing hands)(optional)
• 2 tbsp coconut flakes (optional, for topping)(optional)
• 80 g palm sugar (for syrup)
• 250 ml water (for syrup)
• 1/8 tsp salt (for syrup)(optional)

Instructions

1. 1

   Make the dough (prep ~10 minutes): In a bowl, mix glutinous rice flour with sugar (if using), salt (if using), and pandan extract (if using). Gradually add water and stir until a soft, pliable dough forms.

2. 2

   Shape and fill (prep ~10 minutes): Lightly oil your hands. Divide dough into small portions, flatten each, add a small piece of palm sugar in the center, then pinch to seal and roll into balls.

3. 3

   Cook the rice balls (cook ~10 minutes): Bring a pot of water to a gentle boil. Add the balls in batches and simmer until they float and look slightly translucent, about 8–10 minutes.

4. 4

   Make the syrup (cook ~5 minutes, while balls cook): In a small saucepan, combine palm sugar, water, and a pinch of salt (if using). Simmer until dissolved and slightly thickened, about 4–5 minutes.

5. 5

   Serve (cook ~0–5 minutes): Remove balls with a slotted spoon, drain briefly, and serve warm with palm sugar syrup. Top with coconut flakes if desired.