This recipe is a little bit more work than usual but is so worth it. I like to think of it as Indonesian mochi! The texture of the klepon combined with the explosion of palm sugar in your mouth make it so worth the effort. You can adjust the sweetness of your finished product by adding less palm sugar in the filling. And adding the pandan extract elevates the flavour so much! I recommend trying out this recipe when you really want to try something new and are willing to get your hands dirty. It’s time to roll up your sleeves, invite some friends over and get to work. Your taste buds will thank you!
For the Dough:
For the Filling:
For the Coating:
Recipe adapted from: https://cookpad.com/id/resep/1143665-klepon-ketan-gula-merah-kenyal-no-kapur-sirih
Recipe Reviewed by Annie Tsang, RD.