Klepon
Klepon are traditional Indonesian glutinous rice balls, pandan-flavored and filled with molten palm sugar. Once boiled, they are rolled in grated coconut for a delightful chewy and sweet treat.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 475 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gglutinous rice flour
- 20 gtapioca flour
- 1 tsppandan paste
- 120 mlwater, warm
- 100 gpalm sugar, finely chopped
- 150 gfresh grated coconut
for coconut
- 0.5 tspsalt
Equipment
steamer · slotted spoon · pot · large bowl · small bowl
The method
Step by step
- 1
Combine the fresh grated coconut with the salt in a small bowl and mix well.
About 1 min
- 2
Steam the salted grated coconut for about 5 minutes to prevent it from spoiling quickly and to enhance its flavor.
About 5 min
Cook’s note: Steaming also makes the coconut softer and more aromatic.
- 3
In a large bowl, whisk together the glutinous rice flour and tapioca flour.
About 1 min
- 4
Gradually add the warm water to the flour mixture, along with the pandan paste.
About 2 min
Cook’s note: Add water slowly, as the amount needed can vary based on flour type and humidity.
- 5
Knead the mixture until it forms a smooth, pliable dough that is not sticky.
About 5 min
Cook’s note: The dough should be firm enough to shape without cracking.
- 6
Take a small piece of dough, about the size of a marble, and flatten it into a disc.
About 5 min
- 7
Place a small amount of the finely chopped palm sugar in the center of the dough disc.
About 5 min
Cook’s note: Ensure the palm sugar piece is small enough to be fully enclosed by the dough.
- 8
Carefully seal the dough around the palm sugar and roll it into a smooth ball.
About 5 min
Cook’s note: Make sure there are no cracks for the palm sugar to leak out during boiling.
- 9
Repeat the shaping process with the remaining dough and palm sugar.
- 10
Bring a pot of water to a rolling boil.
About 5 min
- 11
Gently drop the klepon balls into the boiling water.
About 1 min
Cook’s note: Do not overcrowd the pot; boil in batches if necessary.
- 12
Cook the klepon until they float to the surface, then continue to boil for another 1-2 minutes to ensure the palm sugar is fully melted.
About 5 min
Cook’s note: The floating indicates they are cooked through.
- 13
Remove the cooked klepon from the water using a slotted spoon and drain excess water.
About 1 min
- 14
Immediately roll the hot klepon in the steamed grated coconut until fully coated.
About 1 min
Cook’s note: Coating them while hot helps the coconut adhere better.
- 15
Serve the klepon warm and enjoy the burst of molten palm sugar.
Per serving
Nutrition
- Calories
- 474.5kcal
- Protein
- 5g
- Carbs
- 83.8g
- Fat
- 13.2g
- Fibre
- 4.9g
- Sugar
- 25g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover klepon in an airtight container at room temperature.
Klepon are best eaten fresh; reheating is not recommended as the texture may change.
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