Indonesian & Malaysian

Klepon

Name: Klepon
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian & Malaysian
Ingredients: 1.5 cups glutinous rice flour; 1/2 cup warm water; 1 tsp pandan paste; 100g palm sugar (gula melaka - finely chopped); 1 cup freshly grated coconut

Bite-sized pandan rice cakes filled with palm sugar that melts on your tongue, rolled in grated coconut — a classic Indonesian sweet with a joyful surprise.

30 minutes

Serves 8

Dessert

Contains common allergens

Wheat

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Instructions

6 steps

1
Steam the grated coconut with a pinch of salt and a pandan leaf for 10 minutes, then spread it on a shallow plate.

2
In a bowl, mix the glutinous rice flour with warm water and pandan paste, kneading until you have a smooth, pliable green dough.
3
Pinch off a small piece of dough, flatten it in your palm, and place half a teaspoon of finely chopped palm sugar in the center.
4
Carefully seal the dough around the sugar, rolling it into a perfectly smooth ball so it doesn't leak.
5
Gently drop the balls into a pot of boiling water and cook until they float (about 3 minutes).
6
Remove with a slotted spoon, shake off excess water, and immediately roll them in the steamed coconut. Serve warm so the sugar inside remains liquid.

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