Klepon

Indonesian glutinous rice flour⏱ 28 min⚡ Vegan

Klepon are soft, chewy pandan-scented rice balls filled with molten palm sugar and rolled in lightly salted coconut. The contrast of fragrant dough, warm caramel-like centre, and fresh coconut makes them irresistibly comforting.

Nutrition · per serving

282kcal

3.2gProtein

54.1gCarbs

5.8gFat

1.9gFiber

2 servings

Ingredients

9 items

Adonan pandan

glutinous rice flour100 g

rice flour10 g

warm water85 ml

pandan extract1 tsp

fine salt1/8 tsp

Isian gula

palm sugar, finely chopped35 g

Kelapa balur

fresh grated coconut60 g

fine salt1/8 tsp

Untuk merebus

water1.5 litres

Tips

•If you cannot get fresh grated coconut, use frozen grated coconut and thaw it fully before warming.
•Chopping the palm sugar finely helps it melt quickly into a liquid centre.
•Do not overboil, or the balls can become too soft and start leaking.
•Klepon are best eaten the day they are made.

Steps

1
Bring a pot of water to a boil. While it heats, mix the grated coconut with the salt in a small heatproof bowl. Steam it over the pot or microwave briefly for about 1 minute just to warm and lightly season it; this keeps the coconut fluffy and helps it stay fresh. Set aside.
60 g fresh grated coconut1/8 tsp fine salt1.5 litres water
2
In a mixing bowl, combine the glutinous rice flour, rice flour, salt, pandan extract, and warm water. Mix, then knead for 1-2 minutes until a soft, smooth dough forms. It should feel pliable like soft clay: if crumbly, add a few drops of water; if sticky, dust in a little more glutinous rice flour.
100 g glutinous rice flour10 g rice flour1/8 tsp fine salt1 tsp pandan extract85 ml warm water
3
Divide the dough into 8 equal pieces. Flatten one piece into a small disc, keeping the centre slightly thicker than the edges. Place about 1 teaspoon of chopped palm sugar in the middle, then pinch and roll gently to seal completely into a smooth ball. Repeat with the remaining dough and sugar. Make sure there are no cracks, or the filling may leak during boiling.
35 g palm sugar, finely chopped
4
Lower the balls into the boiling water. Boil for 4-5 minutes, stirring once gently to prevent sticking. The klepon are done when they float and the dough looks slightly glossy.
1.5 litres water
5
Lift the cooked klepon out with a slotted spoon and let excess water drain for a few seconds. While still warm, roll them in the salted grated coconut until fully coated.
60 g fresh grated coconut1/8 tsp fine salt
6
Serve warm or at room temperature. Eat in one bite if possible, as the molten palm sugar inside will be hot and syrupy.

Origin & History

Klepon is a beloved Indonesian kue, or traditional snack, commonly sold in markets and enjoyed with tea or coffee. These green glutinous rice balls are especially associated with Javanese home cooking and are known for their burst of melted palm sugar and coating of fresh coconut.

indonesian vegan dessert glutinous-rice pandan palm-sugar boiled snack

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Steps

Bring a pot of water to a boil. While it heats, mix the grated coconut with the salt in a small heatproof bowl. Steam it over the pot or microwave briefly for about 1 minute just to warm and lightly season it; this keeps the coconut fluffy and helps it stay fresh. Set aside.

60 g fresh grated coconut1/8 tsp fine salt1.5 litres water

In a mixing bowl, combine the glutinous rice flour, rice flour, salt, pandan extract, and warm water. Mix, then knead for 1-2 minutes until a soft, smooth dough forms. It should feel pliable like soft clay: if crumbly, add a few drops of water; if sticky, dust in a little more glutinous rice flour.

100 g glutinous rice flour10 g rice flour1/8 tsp fine salt1 tsp pandan extract85 ml warm water

Divide the dough into 8 equal pieces. Flatten one piece into a small disc, keeping the centre slightly thicker than the edges. Place about 1 teaspoon of chopped palm sugar in the middle, then pinch and roll gently to seal completely into a smooth ball. Repeat with the remaining dough and sugar. Make sure there are no cracks, or the filling may leak during boiling.

35 g palm sugar, finely chopped

Lower the balls into the boiling water. Boil for 4-5 minutes, stirring once gently to prevent sticking. The klepon are done when they float and the dough looks slightly glossy.

1.5 litres water

Lift the cooked klepon out with a slotted spoon and let excess water drain for a few seconds. While still warm, roll them in the salted grated coconut until fully coated.

60 g fresh grated coconut1/8 tsp fine salt

Serve warm or at room temperature. Eat in one bite if possible, as the molten palm sugar inside will be hot and syrupy.