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Loading...Klepon are soft, jewel-green rice balls from Indonesia, traditionally made for celebrations and afternoon tea. The pandan-flavored dough hides a molten core of palm sugar that bursts when you bite in, all wrapped in a snowy coat of salted coconut. They are at their absolute best served warm, the same day they are made.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yieldabout 18 pieces (4 servings)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 9 gFat
- 7 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 18 gSugar
- 3 gProtein
- 95 mgSodium
- 120 mgPotassium
- 25 mgCalcium
- 1 mgIron
- 1 mgVitamin C
- 3 mcgVitamin A
Ingredients
For the pandan dough
- 200 g glutinous (sweet) rice flour
- 6 fresh pandan leaves, rinsed and roughly chopped, or 1 tsp pandan paste
- 120 ml water
- 1/4 tsp fine sea salt
- 1/2 tsp lime juice
For the filling
- 100 g palm sugar (gula merah), finely chopped or grated
For the coconut coating
- 150 g freshly grated coconut (or rehydrated desiccated coconut)
- 1/4 tsp fine sea salt
- 3 tbsp water
Directions
- Make the pandan juice: blend the chopped pandan leaves with 120 ml water until very smooth, then strain through a fine sieve, pressing to extract every drop. You should have about 100 ml of vivid green juice.
- In a large bowl, mix the glutinous rice flour and salt. Pour in the pandan juice and lime juice, then stir and knead for 2-3 minutes until you have a smooth, pliable, bright-green dough that does not stick to your hands. Add a teaspoon of flour if sticky, or a few drops of water if dry.
- Divide the dough into 18 equal portions (about 18-20 g each). Roll each into a ball, then flatten in your palm to a disc about 5 cm across and 5 mm thick.
- Place about 1 teaspoon of chopped palm sugar in the center of each disc. Pull the edges up around the filling, pinch firmly to seal, and roll gently back into a smooth ball so no sugar is exposed. Keep covered with a damp cloth as you work.
- Bring a large pot of water to a gentle boil. Drop the klepon in without crowding the pan; they will sink at first. Once they float, simmer for 3-4 minutes more to make sure the palm sugar inside melts completely.
- Meanwhile, prepare the coating: combine the grated coconut, salt and water in a small pan and cook over low heat for 2-3 minutes, stirring, until the coconut is just warmed through, fragrant and lightly moist. Spread it on a shallow plate.
- Lift the cooked klepon out with a slotted spoon and let them drain for a few seconds, then roll each warm ball in the seasoned coconut until evenly coated.
- Serve immediately while still warm so the palm sugar filling stays molten and runny. Best eaten the day they are made.
Cook’s Notes
- Fresh pandan leaves give the most authentic aroma and the truest green color; if using pandan paste, add it sparingly so the dough does not turn dark or taste soapy.
- Chop the palm sugar very finely so it melts evenly inside the dough. If it stays in hard chunks, it will not liquefy by the time the balls are done.
- Do not skip the salt in the coconut coating – it is the key to balancing the deep, almost molasses-like sweetness of the palm sugar.
- Klepon firm up as they cool. To refresh leftovers, re-steam them over simmering water for 3-4 minutes until soft and squishy again.
- To get an even more vivid green, add a single drop of pandan paste on top of the natural juice, but never rely on food coloring alone for flavor.
