Klepon

Pandan-green glutinous rice balls filled with palm sugar that bursts when bitten, rolled in freshly grated coconut.

Ingredients

• 600g firm tofu
• 400g fried shallot crackers (krupuk)
• 1 tbsp sliced shallots
• 1 tsp palm sugar
• 1/4 cup coconut oil
• 1 cup chayote, sliced
• a handful of fresh kaffir lime leaves, chopped
• lime wedges, for serving
• 1 cup chicken stock
• 1 1/2 tsp ground cumin
• 200g cherry tomatoes

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the compressed rice cakes (lontong) and ground cumin until evenly combined.

3. 3

   In a separate bowl, blend the kecap manis (sweet soy sauce) with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 10 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with kaffir lime leaves or a dusting of roasted peanuts.

8. 8

   Slice or portion into servings and serve.

💡 Tips