Klepon (Pandan Rice Balls with Palm Sugar)
These vibrant green glutinous rice balls are a traditional Indonesian dessert. Filled with a molten palm sugar center and coated in fresh grated coconut, they offer a delightful burst of sweetness and chewy texture. A naturally vegan treat, perfect for a light dessert or snack.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 470 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gglutinous rice flour
- 2 tbsptapioca flour
- 1 tsppandan extract
- 150 mlwater, warm
- 100 gpalm sugar, finely chopped
- 150 ggrated coconut, fresh
for coconut
- 0.25 tspsalt
Equipment
steamer · slotted spoon · pot · medium bowl
The method
Step by step
- 1
In a medium bowl, combine the glutinous rice flour and tapioca flour.
About 1 min
- 2
Gradually add the warm water and pandan extract to the flour mixture, mixing until a soft, pliable dough forms. You may not need all the water.
About 5 min
Cook’s note: The dough should be similar to playdough in consistency, not too sticky or too dry.
- 3
In a separate bowl, mix the fresh grated coconut with the salt. Steam the coconut for 5-7 minutes over simmering water to soften it and prevent it from spoiling quickly.
About 10 min
Cook’s note: Steaming the coconut also enhances its aroma and texture.
- 4
Take a small piece of dough, about the size of a marble, and flatten it into a disc. Place a small amount of the finely chopped palm sugar in the center.
- 5
Carefully pinch the edges of the dough together to seal the palm sugar inside, then roll it into a smooth ball.
About 15 min
Cook’s note: Ensure the ball is well-sealed to prevent the palm sugar from leaking out during cooking.
- 6
Bring a large pot of water to a rolling boil. Gently drop the klepon balls into the boiling water.
About 2 min
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
- 7
Cook for about 5-7 minutes, or until the klepon float to the surface and appear slightly translucent.
About 7 min
Cook’s note: Once they float, cook for another minute to ensure the palm sugar inside is fully melted.
- 8
Using a slotted spoon, remove the cooked klepon from the water and immediately roll them in the steamed grated coconut until fully coated.
About 3 min
Cook’s note: Make sure the klepon are still warm when coating them so the coconut adheres well.
- 9
Serve immediately and enjoy the warm, burst of molten palm sugar.
Per serving
Nutrition
- Calories
- 470kcal
- Protein
- 5g
- Carbs
- 82.7g
- Fat
- 13.2g
- Fibre
- 4.9g
- Sugar
- 24.9g
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 for up to one day, or in the refrigerator for up to two days.
Klepon are best eaten fresh. Reheating can make them lose their texture and cause the sugar to crystalize, so it is not recommended.
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