Dairy-Free & Egg-Free Klepon (Glutinous Rice Balls)
A traditional Indonesian snack made of glutinous rice flour filled with palm sugar and coated in grated coconut. This recipe skips the traditional use of dairy, ensuring a delicious allergy-friendly treat.
Ingredients
- 200 g Glutinous rice flour
- 20 g Tapioca flour
- 1 tsp Pandan extract
- 150 ml Warm water
- 100 g Palm sugar, grated
- 150 g Grated coconut
- 1/4 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, mix glutinous rice flour and tapioca flour. Add pandan extract and gradually add warm water until a pliable dough forms.
- 2Mix grated coconut with salt.
- 3Take a small amount of dough and flatten it in your palm. Place a small amount of grated palm sugar in the center.
- 4Carefully close the dough around the palm sugar, forming a ball.
- 5Bring a pot of water to a boil.
- 6Gently drop the rice balls into the boiling water. Cook until they float to the surface, then cook for another 2 minutes.
- 7Remove the rice balls with a slotted spoon and immediately roll them in the grated coconut.
- 8Serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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