🇮🇩 Indonesia · Dessert
Klepon
By eatmundo · August 4, 2026
🇮🇩 IDSweet, chewy pandan-infused glutinous rice balls filled with molten palm sugar and coated in fresh coconut. A classic Indonesian treat that bursts in your mouth.
Ingredients
check them off as you prepareHow to Make It
- 1
Mix 200g of glutinous rice flour with 150ml of water slowly until it forms a smooth, pliable dough that doesn't stick to your fingers.
- 2
Chop the 100g palm sugar into small, fine cubes to ensure they melt quickly once cooked.
- 3
Take a small amount of dough, flatten it in your palm, and place a cube of palm sugar in the center, sealing it tightly into a smooth ball.
- 4
Bring a large pot of water to a boil, adding 2 pandan leaves to infuse a delicate, floral aroma into the cooking liquid.
- 5
Gently drop the rice balls into the boiling water; they are ready when they float to the surface, which takes about 3-5 minutes.
- 6
While the balls boil, steam 150g of grated coconut with 1/4 tsp of salt for 5 minutes to sanitize and enhance the flavor.
- 7
Remove the floating balls with a slotted spoon, shake off excess water, and immediately roll them in the steamed coconut until thoroughly coated.
- 8
Serve these beauties at room temperature; be careful when biting as the hot palm sugar liquid inside can be quite intense!
Frequently Asked Questions
Can I use brown sugar instead of palm sugar?+
While palm sugar is authentic for its smoky profile, you can use dark brown sugar as a substitute if necessary.
Why did my Klepon burst in the water?+
This usually happens if the balls aren't sealed properly or if the dough is too thin; ensure no sugar is leaking out before boiling.
How long can I store these?+
They are best consumed on the same day as they tend to harden when refrigerated due to the glutinous rice.
Should I use fresh or dried coconut?+
Fresh grated coconut is essential for the authentic texture and moistness, so avoid using desiccated coconut if possible.
🇮🇩 ID
