Traditional Indonesian Desserts

Indonesian desserts are a feast for the senses, offering a delightful blend of flavors, textures, and vibrant colors. From sweet and sticky treats to refreshing and creamy delights, Indonesian desserts are a perfect way to end any meal. Here are some traditional Indonesian desserts that you can easily make at home with RecipeDot.

Klepon (Sweet Rice Cake Balls)

Klepon is a traditional Indonesian dessert made from glutinous rice flour filled with palm sugar and coated with grated coconut. These sweet rice cake balls are a popular snack and are often enjoyed with a cup of tea.

Ingredients

• 200g glutinous rice flour
• 150ml warm water
• Green food coloring (optional)
• 100g palm sugar, finely chopped
• 100g grated coconut
• A pinch of salt

Instructions

1. In a bowl, mix the glutinous rice flour with warm water and a few drops of green food coloring until a smooth dough forms.
2. Take a small piece of dough, flatten it, and place a piece of palm sugar in the center. Roll it into a ball, ensuring the sugar is fully enclosed.
3. Bring a pot of water to a boil and gently drop the rice balls into the boiling water.
4. Cook until the rice balls float to the surface, then remove them with a slotted spoon.
5. Roll the cooked rice balls in grated coconut mixed with a pinch of salt.
6. Serve Klepon warm and enjoy the burst of sweetness when you bite into them.

Es Cendol (Iced Sweet Dessert)

Es Cendol is a refreshing Indonesian dessert made with green rice flour jelly, coconut milk, and palm sugar syrup. This icy treat is perfect for cooling down on a hot day and offers a delightful mix of flavors and textures.

Ingredients

• 100g rice flour
• 50g mung bean flour
• 500ml water
• Green food coloring
• 200g palm sugar, chopped
• 200ml coconut milk
• 1 pandan leaf (optional)
• Crushed ice

Instructions

1. In a saucepan, mix rice flour, mung bean flour, water, and green food coloring. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a dough-like consistency.
2. Transfer the dough to a cendol mold or a colander with large holes, and press it through into a bowl of cold water to form small green jelly pieces.
3. In another saucepan, combine palm sugar, a little water, and pandan leaf. Cook until the sugar dissolves and forms a syrup.
4. In a separate pot, heat the coconut milk until it just starts to simmer. Remove from heat.
5. To serve, place a generous amount of crushed ice in a glass, add the cendol, pour over the palm sugar syrup, and top with coconut milk.
6. Stir and enjoy the refreshing Es Cendol.