Gemblong (Glutinous Rice Cake)

A small plate of several gemblongs with pandan leaves decoration.

5 from 3 votes

Gemblong is an Indonesian glutinous rice cake that is crispy on the outside and chewy inside. Coated with caramelized coconut sugar, the combination of grated coconut and sugar coating is really delicious. And it is so easy to make!

Prep Time15

Cook Time15

Total Time30

Course: Dessert, Desserts, Snack

Cuisine: Asian, Indonesian

Servings: pieces

Calories: 160kcal

Author: Claudia

Ingredients

Dough

125 gr glutinous rice flour
50 gr rice flour
½ tsp salt
130 gr shredded coconut steam for 15 minutes
130 gr coconut milk

Sugar Coating

120 gr coconut sugar
30 gr sugar optional
½ tsp salt
50 ml water
2 pcs pandan leaves

Instructions

Steam freshly grated coconut with pandan leaves for 15 minutes to boost the fragrance. In a bowl, combine glutinous rice flour, rice flour, salt, steamed grated coconut, and coconut milk. Stir with a spatula until the mixture is no longer sticky.
Divide the dough into 8–10 portions and shape them into round or oval cakes. Heat oil in a pan and deep-fry the cakes over low heat until they turn golden brown. Set aside. For the caramel coating, thinly slice the coconut sugar for easier melting.
In a pan, combine the sliced coconut sugar, salt, water, and pandan leaves. Cook until the sugar is thick and bubbling. Toss in the fried rice cakes and stir until they’re evenly coated. Let them dry slightly in the pan. Enjoy your warm, chewy Gemblong!

Video

Notes

Fry over low to medium heat. If the oil is too hot, the outside will brown quickly while the inside stays dense and undercooked.
Don't overcrowd the pan. Fry the rice cakes in batches so they cook evenly and maintain their shape.
Wait until the coconut sugar thickens. The syrup should look bubbly and slightly sticky before adding the fried rice cakes. This helps the coating cling properly to the Gemblong.
Keep stirring after coating. Toss the Gemblong continuously until the sugar starts to dry and forms a thin glossy layer around each piece.
Serve while slightly warm. Gemblong is at its best when the exterior is lightly crisp and the center is still soft and chewy.

Nutrition