This recipe is from my new cookbook Indo Dutch Kitchen Secrets, the first Indo Dutch Cookbook in English. This recipe is gluten-free and quite easy to make. If you have some left give some to a friend.
Kelepon is one of my favorite sweet surprises. It is simple to make; in Singapore and Malaysia it is known as onde-onde. Inside these delicate, green balls rolled in coconut is deliciously sweet, melted palm sugar, which explodes in your mouth unexpectedly. These are best when eaten fresh.
- 4 cups rice our (ketan flour)
- 1 1⁄2 cups tepid water
- 5 drops green pandan avor extract
- 6 ounces gula jawa (Javanese palm sugar)
- 1 cup coconut, freshly grated
- 1⁄2 teaspoon salt
- Place the rice flour into a bowl and gradually add the water and the green pandan flavor extract, while kneading with your hand. Stop adding water when the dough forms a ball and no longer sticks to your hand.
- Take a teaspoon of dough and roll into a ball. With your finger, press a small well into the center, and add about a teaspoon of palm sugar. Press closed and roll back into a ball.
- Continue making balls and repeat with the rest of the dough and palm sugar.
- Bring a pan of water to a boil. Carefully slide a few of the dumplings into the boiling water. Do not cook too many at once, otherwise he temperature of the water will lower and the dumplings could stick together.
- The dumplings are ready when they float to the surface. Remove from the pan with a slotted spoon and allow to cool briefly. Combine the salt and grated coconut, and roll the dumplings in this mixture while they are still sticky and warm. Serve immediately and enjoy!