Klepon
Klepon is a traditional Javanese dessert, considered one of the oldest snacks in Indonesian cuisine, with roots stretching back to the pre-colonial period, when palm sugar and glutinous rice were staples widely available across the Javanese islands. The name likely has onomatopoeic origins, imitating the discreet sound the balls make when they drop into boiling water. In Malaysia and Singapore, an almost identical dessert is known as "ondeh-ondeh," reflecting the shared roots of Malay cuisine across the Nusantara region. The vivid green color, traditionally obtained from pandan leaf juice, isn't just decorative — pandan flavors the dough with a subtle floral note, distinct from any other ingredient in Southeast Asian cuisine.
Pandan green
Pandan juice colors the glutinous rice dough a natural, fragrant green.
Surprise filling
Each ball hides a core of melted palm sugar (gula melaka), which bursts sweetly on the bite.
Rolled in coconut
The boiled balls get immediately rolled in fresh grated coconut for their final texture.
Eaten in one bite
Their small size lets them be eaten whole, in a single bite, for the full syrup surprise.
Ingredients 4 servings
- 250g glutinous rice flour
- 180ml pandan leaf juice (or water with a few drops of pandan extract)
- 1/4 tsp salt
- 100g palm sugar (gula melaka), finely chopped
- 200g fresh grated coconut
- 1/4 tsp salt (for the coconut)
- Water for boiling
How to make it
- 1PREPARE THE COCONUT: Mix the grated coconut with salt, then steam it 5 minutes to keep it fresh longer; set it aside on a plate.
- 2KNEAD THE DOUGH: Mix the glutinous rice flour with salt, gradually add the pandan juice, kneading until you get a soft, elastic dough that doesn't stick to your hands.
- 3SHAPE THE BALLS: Take a teaspoon of dough, flatten it in your palm, place a little chopped palm sugar in the center.
- 4SEAL THE BALLS: Seal the dough well around the sugar, forming a smooth ball with no cracks — any crack will let the syrup leak out while boiling.
- 5BOIL THE WATER: Bring a large pot of water to a boil.
- 6Add the balls to the boiling water, in batches, without crowding them.
- 7WAIT FOR THEM TO FLOAT: The balls are ready when they float to the surface, which takes 3-4 minutes.
- 8REMOVE AND DRAIN: Remove the balls with a slotted spoon and drain well.
- 9ROLL IN COCONUT: Immediately roll the hot balls in the steamed coconut, while they're still sticky.
- 10SERVE: Serve immediately, while the sugar inside is still melted and warm.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
