Gemblong – Glutinous Rice Cake with Coconut Sugar

This is a simple traditional dessert from Indonesia called gemblong or glutinous rice cake coated with coconut sugar. It is super easy to make and super delicious!

I am very grateful I live in Indonesia. Ever since I was a kid, I got to taste so many traditional dessert and snacks from so many places here. Indonesia with its rich and diverse culinary tradition has so many delightful snacks from each ethnic group.

A lot of Indonesian desserts use glutinous rice flour, rice flour, tapioca flour, coconut milk, and coconut. Mostly the sweetener comes from palm sugar or coconut sugar. Those ingredients are easy to get in Indonesia and everywhere in the world nowadays.

I would like to introduce Gemblong -fried glutinous rice cake in Indonesia. Its chewy texture and the combination of coconut and palm sugar make this snack really irresistable. Once you get to taste it, you will want more indeed.

What is Gemblong?

Gemblong or fried glutinous rice cake is one of the many snacks I favor. It is a traditional Indonesian snack made from glutinous rice flour, palm sugar, coconut milk, and a pinch of salt. It is a oval-shaped rice cake that creates a delightful combination of flavors and textures.

To me, the combination of soft chewy coconut inside gemblong with the coconut sugar or palm sugar coating on the outside is very satisfying.

I have tried several glutinous rice cake gemblong like this from several stores. There are some ‘not-so-chewy’ ones. The ones people favor the most is of course the most chewy type.

The key to a successful gemblong is the ratio of glutinous rice flour, shredded coconut, and rice flour.

Rice flour adds the crunchiness on the skin. The glutinous rice flour helps make the gemblong chewy and the shredded coconut adds moistness to the cake.

There was this old lady selling traditional snacks and desserts who walked in my neighborhood in the afternoon. She would always stop by at one corner and crowds will gather eventually to check the snacks she brought. And, guess what sells the fastest?! Gemblong!!!

Origin of Gemblong

Gemblong was firstly introduced in Java. Nevertheless, nobody really knows who invented the name. Some people think that the name represents its shape, long and oval.

The history traced back to the XIX century in Javanese tradition. The recipe was passed down through generations until now. Gemblong serves as a symbol of hospitality and friendship among people. People enjoy gemblong in celebrations, festivals, weddings, and family gatherings.

In Indonesia gemblong originated from Java, where most traditional snacks are made with coconut and coconut sugar. A lot of traditional snacks use glutinous rice flour, tapioca flour, and rice flour.

China has fried glutinous rice cake served with sugar called Ci Ba (糍粑) from Sichuan province.  This is probably the most similar to gemblong.

Ci (糍)means sticky and ba (粑) means cake. They are very popular snacks often seen in Spring Festival celebration.

It is deep-fried and served with white sugar. People in Szechuan sprinkle it with brown sugar syrup and a sprinkle of roasted soybean flour. The name is Hong Tang Ci Ba 紅糖糍粑。

Is Gemblong Gluten-free?

Gemblong uses glutinous rice flour and rice flour. They are both gluten-free, so that makes gemblong gluten-free snack.

Ingredients to Note

Glutinous rice flour – glutinous rice flour is easy to get on online store or any grocery store.

Rice flour – rice flour is also easy to get online or in any grocery store.

Freshly grated coconut

I recommend highly you use freshly grated coconut for its moistness and crunchiness. Steam it for 15 minutes with pandan leaves. It will be fragrant with a hint of pandan leaves.

If you can’t get freshly grated coconut, you can use dessicated coconut, rehydrate by steaming it for 15 minutes.

Coconut milk

You can use canned coconut milk for this recipe if you can’t find fresh coconut milk. It is easier and more practical to use canned coconut milk.

Sugar

Coconut sugar or palm sugar is the best option to coat the rice cake. You can add white sugar, but it is optional.

Gemblong Recipe

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 pandan leaves

Instructions

Dough

• Steam freshly grated coconut for 15 minutes.
• Mix glutinous rice flour, rice flour, salt, grated coconut, and coconut milk together in a bowl.
• Knead using hands until it is no longer sticky.
• Take some dough, shape it into round shape or ellipse shape. I like it in rectangular shape. Set aside.
• Afterwards, heat oil for deep-frying in a pan. Put to low heat.
• Fry until the color is golden brown. Set aside to cool.
• Strain the oil if needed.

Sugar coating

• Put the sugar, salt, water, and pandan leaves. Cook until it is simmering.
• Put in the fried glutinous rice cake in the pan. Stir until all the sweet rice cakes are coated evenly.  

Serve with a glass of tea. Enjoy!

Storage

Unfortunately since it has coconut milk and shredded coconut, you cannot keep gemblong too long. Both coconut milk and shredded coconut cannot stay longer than 3 days.

I highly recommend eating this snack on the same day as it is still moist and chewy. The next day it will become harder and no longer chewy.

You can make the dough and keep it chilled, fry it the next day and coat it with sugar.

FAQs (Frequently Asked Questions)

Q: Is gemblong suitable for vegans and vegetarians?

A: Yes, gemblong is suitable for both vegans and vegetarians. The main ingredients such as glutinous rice flour, palm sugar, and coconut milk, are plant-based.

Q: Can gemblong be made gluten-free?

A: The traditional gemblong recipe includes glutinous rice flour and rice flour. They both can substitute the use of wheat flour for gluten intolerant people.

Q: How long does gemblong stay fresh?

A: I would highly recommend you consume gemblong on the day it is made. If you really need to have it for the next day, keep it in an air-tight container and reheat on the day you want to consume it. However, please note that the texture may change. It will become slightly harder and dry.

There are other recipes that uses coconut and glutinous rice flour like Ondeh ondeh or Klepon, you can check it here.

If you like this recipe and decide to try it, I’d love it when you tag me to show your creation.

Simply tag me on Instagram and I will check and write comment for sure.