Snacks 🤖 AI Generated

Choco Lava Klepon - Indonesian Pandan Balls

Traditional Indonesian pandan rice balls bursting with molten dark chocolate, reimagined with our Fat Switch smart swaps. Chewy, fragrant, and indulgent—now with 40% fewer calories and zero compromise on that gooey chocolate center.

25m

Prep Time

20m

Cook Time

Servings

312

Calories

Protein

🛒 Ingredients

✓ 1 cup sweet rice flour (glutinous rice flour)
✓ 1/2 cup lite coconut milk
✓ 1/4 tsp pandan extract (or 2 fresh pandan leaves, blended)
✓ 1/4 tsp salt
✓ 1/2 tbsp tapioca starch
✓ 40g dark chocolate 70% cacao (broken into 8 small pieces)
✓ 2 cups water (for boiling)
✓ 1 tbsp brown sugar
✓ 3 tbsp monk fruit sweetener
✓ 2 tbsp coconut nectar
✓ 1/4 cup water
✓ 2 tbsp toasted shredded coconut (unsweetened)
✓ 1/4 tsp vanilla extract

👨‍🍳 Instructions

1. Mix Dough Base: In a bowl, combine sweet rice flour, lite coconut milk, pandan extract, salt, and tapioca starch. Mix until a soft, slightly sticky dough forms. If too dry, add 1 tbsp coconut milk; if too wet, dust with 1 tbsp rice flour.

2. Prepare Chocolate Centers: Break dark chocolate into 8 small pieces (roughly 5g each). Chill on parchment paper in freezer for 5 minutes to keep them firm during rolling.

3. Roll Dough Balls: Divide dough into 8 equal portions. Lightly oil your hands. Flatten each portion into a thin disc, place one chocolate piece in center, then gently fold edges around it and roll into a smooth ball (about 1.5 inches diameter).

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4. Boil Water & Cook: Bring 2 cups water to a rolling boil. Carefully drop klepon balls in one at a time. They will sink, then float to surface within 2–3 minutes. Once floating, cook for another 1–2 minutes until they bob freely. Remove with slotted spoon to ice bath.

5. Prepare Monk Fruit Syrup: In a small saucepan, whisk monk fruit sweetener, coconut nectar, and 1/4 cup water over medium heat. Simmer for 2 minutes until slightly thickened. Remove from heat and add vanilla extract. Let cool for 2 minutes.

6. Toast Coconut Topping: In a dry skillet over medium heat, lightly toast unsweetened shredded coconut for 1–2 minutes until fragrant and lightly golden. Stir frequently to avoid burning. Transfer to plate.

7. Coat & Serve: Pat cooled klepon dry with paper towel. Toss in warm monk fruit syrup, then roll in toasted coconut. Divide between two bowls and drizzle remaining syrup over top. Serve warm or at room temperature within 1 hour for best molten texture.

📊 Nutrition per Serving

Calories312 kcal

Protein7g

Carbohydrates62g

Fat8g

🏷️ Tags

#Indonesian dessert recipes low calorie#pandan glutinous rice balls chocolate#healthy klepon recipe fat switch

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