Klepon
Indonesian Sweet Rice Balls
Klepon are delightful, chewy glutinous rice balls infused with pandan's fragrant aroma, filled with molten palm sugar, and coated in fresh grated coconut. A popular traditional sweet snack.
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🧂 Ingredients
- 200 g Glutinous rice flour(Also known as sweet rice flour.)
- 2 tbsp Pandan extract(For color and fragrance. Adjust to your preference. You can also use pandan juice made from fresh pandan leaves.)
- approx. 50-70 ml Warm water(Amount may vary depending on the flour's absorbency. Start with less and add as needed.)
- 100 g Palm sugar (Gula Melaka or Gula Jawa)(Chopped into small pieces (about 1 cm cubes). Ensure it's not too finely ground, or it might melt too quickly.)
- 150 g Grated coconut(Freshly grated is best for flavor and texture. If using frozen, thaw completely. For a richer flavor, steam the grated coconut with a pinch of salt for 5-10 minutes.)
- 1/4 tsp Salt(To enhance the flavor of the coconut.)
👨🍳 Instructions
- 1
Prepare the coconut coating: In a bowl, combine the grated coconut with salt. Mix well and set aside. If you prefer steamed coconut, steam it now for 5-10 minutes until fragrant, then mix with salt and set aside to cool.
⏱️ 5 minutes - 2
Make the pandan dough: In a mixing bowl, combine the glutinous rice flour and pandan extract. Gradually add warm water, a little at a time, while mixing with your hands or a spoon. Continue adding water until a smooth, pliable, and non-sticky dough forms. The dough should be soft enough to shape but not too wet.
⏱️ 10 minutes - 3
Shape the klepon: Take a small portion of the dough (about a tablespoon). Flatten it in your palm to form a small disc. Place a piece of chopped palm sugar in the center. Carefully wrap the dough around the sugar, ensuring it is completely sealed. Roll it between your palms to form a smooth, round ball. Repeat with the remaining dough and palm sugar.
⏱️ 20 minutes - 4
Boil the klepon: Bring a pot of water to a rolling boil (approximately 100°C / 212°F). Gently drop the shaped klepon into the boiling water, a few at a time, to avoid overcrowding the pot. Cook until the klepon float to the surface, which indicates they are cooked through. This usually takes about 5-8 minutes.
⏱️ 8-10 minutes - 5
Drain and coat: Once the klepon float and are cooked, carefully remove them from the boiling water using a slotted spoon. Immediately transfer the hot klepon into the prepared bowl of grated coconut. Gently roll them around until evenly coated. Serve warm.
⏱️ 2 minutes
💡 Pro Tips
- ✓For the best experience, eat klepon while still warm so the palm sugar center is molten and bursts when bitten.
- ✓Using freshly grated coconut provides the best flavor and texture. If using store-bought, ensure it's unsweetened.
- ✓Klepon is a beloved traditional snack often found in Indonesian markets and celebrations.
- ✓Ensure the palm sugar is completely sealed within the dough to prevent it from leaking out during boiling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different fillings like sweet potato paste or even a savory filling.
- Color the dough with natural food colorings such as purple from butterfly pea flowers or taro powder.