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Brief Overview
Klepon is the kind of sweet that surprises you. What looks like a simple green ball dusted with coconut turns out to be warm, chewy, and filled with liquid palm sugar. One bite and it bursts gently, coating your mouth with rich sweetness.
Found across Indonesia’s markets and village kitchens, Klepon is a favourite among both the young and old. It is commonly tucked into banana leaf packets, sold at roadside stalls, or made fresh for afternoon tea with family.
Though it may be small and humble, Klepon holds its own against more elaborate desserts. Its appeal lies in the texture, the contrast of flavours, and that soft explosion of syrup that makes every bite worth slowing down for.
Want to dive deeper into Indonesian Cuisine? Don’t miss our post on 31 Traditional Indonesian Foods to Try
What Is Klepon?
Klepon is a glutinous rice cake filled with molten palm sugar and rolled in grated coconut. The dough is naturally coloured green using pandan leaf extract, which also adds a subtle, floral aroma unique to Southeast Asian sweets.
Shaped into small balls, Klepon is gently boiled until it floats, signalling that it is ready. Once drained, each piece is rolled in freshly grated coconut, which keeps the outside soft and slightly textured while balancing the sticky sweetness inside.
Eaten in one bite, Klepon delivers a satisfying chew followed by the warm flow of melted palm sugar. It is not overly sweet but incredibly rich in flavour. It is often served as a traditional snack or dessert, especially during gatherings.
Ingredients and Taste
The dough is made from glutinous rice flour mixed with pandan juice, which gives it both its green hue and delicate fragrance. The filling is a small lump of gula jawa, a type of unrefined palm sugar known for its deep, almost smoky sweetness.
Once shaped, the balls are boiled until cooked through. The grated coconut is usually steamed lightly to prevent spoiling and then used to coat each piece. This contrast of textures is one of Klepon’s defining traits.
The outer layer is soft and chewy, slightly sticky but not dense. The grated coconut adds lightness and freshness. The centre is the star, offering a slow burst of syrupy richness that balances the natural, earthy notes of the pandan.
A Taste of History
Klepon has long been part of the culinary traditions of Java and Bali, though its popularity has spread widely across the Indonesian archipelago and into neighbouring countries such as Malaysia and Singapore.
Its origins are believed to be deeply Javanese, tied to traditional market snacks known as jajan pasar. These bite sized treats were made for ceremonies, communal gatherings, and daily offerings, reflecting the value of sharing and balance in local culture.
Over time, Klepon found a place not just in ceremonial feasts but in daily life. Its ingredients are simple and accessible, yet the technique and timing involved give it a sense of care that resonates with home cooks and food lovers alike.
Today, Klepon continues to be a symbol of Indonesia’s rich and diverse dessert culture. Whether made at home or bought from a street vendor, each piece carries a memory of tradition, flavour, and the quiet joy that comes from something so unexpectedly delightful.
How to make Klepon
Klepon is a cherished Indonesian treat, made from chewy glutinous rice dough filled with molten palm sugar and rolled in fragrant grated coconut. Each bite bursts with sweetness and texture. Handle the dough gently and seal well to prevent leaks during cooking. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 200g glutinous rice flour
- 140ml pandan juice (from blended pandan leaves and water, strained)
- A pinch of salt
For the filling
- 100g gula jawa (Indonesian palm sugar), finely chopped
For coating
- 150g freshly grated coconut
- ¼ tsp salt
Cooking Instructions
Step 1: Prepare the pandan juice
To begin, blend 4–5 pandan leaves with 200ml water until smooth. Strain through a fine sieve or muslin cloth to extract the vibrant green pandan juice. Set aside for the dough preparation.
Step 2: Mix the dough
In a large mixing bowl, combine the glutinous rice flour and a pinch of salt. Gradually add pandan juice while kneading until a smooth, pliable dough forms. The dough should be soft but not sticky. Transition to portioning.
Step 3: Portion and flatten
Divide the dough into equal pieces (roughly the size of a walnut). Roll each into a smooth ball, then flatten gently in your palm to form a small disc. Move on to filling.
Step 4: Fill with palm sugar
Place about ½ teaspoon of chopped palm sugar into the centre of each disc. Carefully fold the edges and pinch to seal, then roll gently into a smooth ball. Ensure no cracks remain to avoid leaking sugar when boiling. Continue until all are shaped.
Step 5: Prepare the steamer
In a small bowl, mix grated coconut with ¼ teaspoon of salt. Steam the coconut for 10 minutes to keep it fresh longer. Spread out to cool while you boil the klepon.
Step 6: Boil the klepon
Bring a pot of water to a gentle boil. Drop the klepon balls into the water in batches. Stir lightly to prevent sticking. Once they float to the surface, continue cooking for another minute to ensure the sugar melts. Proceed to draining.
Step 7: Drain and roll
Using a slotted spoon, remove the klepon and drain well. While still warm and slightly sticky, roll them gently in the steamed grated coconut until evenly coated. Transition to plating.
Final step: Serve fresh
Serve klepon at room temperature or slightly warm. Place on banana leaves or a small dessert plate. Best eaten on the day they are made, when the centre is still molten. Optionally garnish with extra shredded coconut or pandan leaf ribbons for presentation.
Variations and substitutions
- If pandan leaves are unavailable, use pandan paste diluted in water for a similar flavour and colour.
- Substitute gula jawa with Thai palm sugar or dark muscovado sugar for similar richness.
- Add a drop of coconut milk to the dough for added fragrance.
Cooking Tips for Perfect Klepon
- Do not overfill with sugar or the dough may tear while shaping.
- Knead the dough well to avoid cracking during boiling.
- Always use freshly grated coconut or steam frozen grated coconut to refresh its texture.
- Rolling while the klepon are warm helps the coconut adhere properly.
Indonesian Klepon (Sweet Rice Cake)
Ingredients
For the dough
- 200 g glutinous rice flour
- 140 ml pandan juice from blended pandan leaves and water, strained
- A pinch of salt
For the filling
- 100 g gula jawa Indonesian palm sugar, finely chopped
For coating
- 150 g freshly grated coconut
- ¼ tsp salt
Instructions
- To begin, blend 4–5 pandan leaves with 200ml water until smooth. Strain through a fine sieve or muslin cloth to extract the vibrant green pandan juice. Set aside for the dough preparation.
- In a large mixing bowl, combine the glutinous rice flour and a pinch of salt. Gradually add pandan juice while kneading until a smooth, pliable dough forms. The dough should be soft but not sticky. Transition to portioning.
- Divide the dough into equal pieces (roughly the size of a walnut). Roll each into a smooth ball, then flatten gently in your palm to form a small disc. Move on to filling.
- Place about ½ teaspoon of chopped palm sugar into the centre of each disc. Carefully fold the edges and pinch to seal, then roll gently into a smooth ball. Ensure no cracks remain to avoid leaking sugar when boiling. Continue until all are shaped.
- In a small bowl, mix grated coconut with ¼ teaspoon of salt. Steam the coconut for 10 minutes to keep it fresh longer. Spread out to cool while you boil the klepon.
- Bring a pot of water to a gentle boil. Drop the klepon balls into the water in batches. Stir lightly to prevent sticking. Once they float to the surface, continue cooking for another minute to ensure the sugar melts. Proceed to draining.
- Using a slotted spoon, remove the klepon and drain well. While still warm and slightly sticky, roll them gently in the steamed grated coconut until evenly coated. Transition to plating.
- Serve klepon at room temperature or slightly warm. Place on banana leaves or a small dessert plate. Best eaten on the day they are made, when the centre is still molten. Optionally garnish with extra shredded coconut or pandan leaf ribbons for presentation.
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