Desserts 🤖 AI Generated

Mochi Klepon: Pandan-Coconut Bites (40% Lighter)

Chewy Japanese mochi meets Indonesian pandan-coconut magic in these jewel-like glutinous bites. Our Fat Switch swaps traditional palm sugar syrup and full-fat coconut milk for lighter alternatives, cutting 230 calories while keeping every drop of fragrant, addictive flavor.

25m

Prep Time

20m

Cook Time

Servings

348

Calories

Protein

🛒 Ingredients

✓ 1 cup glutinous rice flour (mochiko)
✓ 1/4 cup tapioca starch
✓ 1/2 cup light coconut milk
✓ 1/4 tsp pandan extract or 3 drops pandan paste
✓ 2 tbsp coconut sugar
✓ Pinch of sea salt
✓ 2 tbsp cornstarch (for dusting)
✓ 1/2 cup unsweetened shredded coconut
✓ 2 tbsp tahini
✓ 1 tbsp coconut sugar
✓ 1 cup light coconut milk
✓ 1/2 cup maple syrup
✓ 2 tbsp coconut sugar (for syrup)
✓ 1 pandan leaf (or 1/4 tsp pandan extract)

👨‍🍳 Instructions

1. Make the Filling: Toast unsweetened shredded coconut in a dry pan over medium heat for 2 minutes until fragrant. Mix in tahini and 1 tbsp coconut sugar. Cool completely. Divide into 8 small balls (roughly 1/2 tsp each). Refrigerate.

2. Prepare the Pandan Dough: In a bowl, whisk glutinous rice flour, tapioca starch, and salt. In another bowl, combine light coconut milk, pandan extract, and 2 tbsp coconut sugar until sugar dissolves. Stir wet into dry ingredients until a soft, slightly sticky dough forms (add 1 tbsp more coconut milk if too dry).

3. Knead the Dough: Knead dough on a surface dusted with cornstarch for 2 minutes until smooth and elastic. It should feel like earlobe texture—soft but not sticky. If tacky, dust with more cornstarch.

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4. Wrap the Filling: Pinch off 1 tsp dough, flatten into a thin disc in your palm, place one chilled filling ball in the center, then gently fold edges over and roll between palms to seal into a smooth sphere. Repeat for 8 klepon. Dust each with cornstarch.

5. Boil the Klepon: Bring a large pot of water to a rolling boil. Gently drop in 4 klepon at a time (do not crowd). They will sink, then float to the surface after 2-3 minutes. Boil 1 more minute after floating, then remove with a slotted spoon to a bowl of cool water. Drain and set aside.

6. Make the Syrup: In a small saucepan, combine light coconut milk, maple syrup, 2 tbsp coconut sugar, and pandan leaf (or 1/4 tsp extract). Heat over medium, stirring occasionally, until sugar dissolves and syrup simmers gently (do not boil). Simmer 5 minutes, then remove from heat. Remove pandan leaf if used.

7. Coat & Chill: Place boiled klepon in a shallow serving bowl. Pour warm pandan syrup over them, stirring gently to coat evenly. Let sit at room temperature 10 minutes for flavors to meld, then refrigerate 15 minutes before serving.

8. Serve with Flair: Divide klepon and syrup between two bowls. Serve chilled or at room temperature. If desired, sprinkle a few toasted coconut flakes on top for texture contrast and visual appeal.

📊 Nutrition per Serving

Calories348 kcal

Protein7g

Carbohydrates70g

Fat10g

🏷️ Tags

#indonesian pandan desserts#mochi recipes low-calorie#klepon glutinous rice balls

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