1.0Cook with Catherinehttps://cookwithcatherine.comcatherinericardohttps://cookwithcatherine.com/index.php/author/catherinericardo/Klepon - Cook with Catherinerich600338<blockquote class="wp-embedded-content" data-secret="u0aUvzwUxl"><a href="https://cookwithcatherine.com/index.php/2020/11/01/klepon/">Klepon</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://cookwithcatherine.com/index.php/2020/11/01/klepon/embed/#?secret=u0aUvzwUxl" width="600" height="338" title="“Klepon” — Cook with Catherine" data-secret="u0aUvzwUxl" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://cookwithcatherine.com/wp-content/uploads/2020/11/IMG_7487-scaled.jpg23712560Klepon (pronounced Klē-pon) is the Javanese term for sweet glutinous rice balls. It is a traditional snack or dessert in Indonesia and can also be found in Singapore and Malaysia. Klepon are green chewy balls filled with melted palm sugar and coated in grated coconut. Why green? It's because the dough is colored with pandan leaf juice or paste. The paste gives off a soft aroma and adds a slightly sweet flavor to the dough. Some people say that pandan leaves taste like almond and vanilla.