Klepon (Indonesian Pandan Rice Balls with Palm Sugar)

About This Recipe

Klepon are small, vividly green rice flour dumplings, their color and fragrance coming from pandan leaf juice blended directly into the dough, a flavor and hue distinctly associated with Southeast Asian sweets. Each ball hides a piece of gula merah, Indonesian palm sugar, at its center, which melts into a warm, caramel-like syrup once the dumpling is boiled, creating a burst of molten sweetness with the first bite. Rolled in freshly grated coconut immediately after boiling, klepon are best eaten the same day they're made, their chewy, slightly sticky texture and surprise sweet center making them an irresistible bite-sized treat.

Ingredients

Serves 6

• 2 cupsglutinous rice flour
• 1/4 cuppandan juice (blended pandan leaves and water)(or a few drops pandan extract mixed with water)
• 3/4 cupwarm water(approximate, as needed)
• 1/2 cupgula merah (palm sugar)(finely chopped)
• 2 cupsfreshly grated coconut
• 1/2 tspsalt(for coconut)

Instructions

1. 1

   Prepare the coconut

   Steam the grated coconut with a pinch of salt for 5 minutes, then set aside.

2. 2

   Make the dough

   Gradually stir pandan juice and warm water into the glutinous rice flour until a smooth, pliable dough forms.

3. 3

   Shape

   Take a small portion of dough, flatten it in your palm, place a small piece of chopped palm sugar in the center, and wrap the dough around it, rolling into a smooth ball.

   Seal the dough completely around the palm sugar — any exposed sugar will dissolve into the boiling water instead of staying trapped inside.

4. 4

   Boil

   Bring a pot of water to a boil and gently drop in the filled balls, cooking until they float to the surface, about 4-5 minutes.

5. 5

   Coat in coconut

   Remove the cooked balls with a slotted spoon and immediately roll them in the steamed grated coconut.

6. 6

   Serve

   Serve immediately while the palm sugar center is still warm and molten.

Variations

• •

  A version using ube (purple yam) instead of pandan gives a different color and flavor, popular in some regional variations.

• •

  Some versions add a bit of grated coconut directly into the dough for extra texture.

• •

  Klepon can be made ahead and frozen uncooked, then boiled directly from frozen when ready to serve.

Storage

Best eaten fresh the same day; refrigerate leftovers up to 2 days, though the texture firms up considerably — bring to room temperature before eating.

Frequently Asked Questions