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Klepon from Indonesia

Klepon

Pandan rice-flour balls with a molten palm-sugar centre. ยท Indonesia

๐Ÿ“ Java โ˜… 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Pandan rice-flour balls with a molten palm-sugar centre.

About Klepon

Glutinous rice-flour dough is tinted green with pandan, wrapped around a nugget of palm sugar and boiled, then rolled in fresh grated coconut. The first bite releases a warm rush of liquid caramel.

๐Ÿ›๏ธ History & Culture

Klepon is a traditional Indonesian sweet believed to have originated on the island of Java, where it has been a beloved street snack for generations. Its exact birthplace is not clearly documented, but the treat is strongly associated with Javanese culinary culture, particularly in markets and festive gatherings across the archipelago.

The dessert is known by various names regionallyโ€”such as "onde-onde" in some parts of Java and "buah melaka" in neighboring Malaysiaโ€”but the core preparation of glutinous rice dough, palm sugar filling, and coconut coating remains consistent. Klepon is often served during celebrations like weddings and religious holidays, symbolizing sweetness and communal sharing, and its burst of liquid palm sugar is a cherished sensory experience in Southeast Asian cuisine.

๐Ÿณ How to make Klepon

AI-assisted, not kitchen-tested

Klepon (Pandan-Stuffed Glutinous Rice Balls with Palm Sugar and Coconut)

A classic Indonesian kue basah from Java and Bali: chewy jade-green glutinous rice balls that burst with molten palm sugar when bitten, coated in fresh grated coconut. Traditionally served as a snack or light dessert with tea.

Prep
25 min
Cook
15 min
Total
40 min
Serves
5 (makes about 20 pieces)
Difficulty
Easy

Recipe ingredients

  • 200 g (7 oz / about 1ยฝ cups) glutinous rice flour (tepung ketan), must be glutinous (sweet) rice flour, not regular rice flour, or the balls will be hard
  • 30 g (ยผ cup) tapioca starch (or cornstarch), gives a slight bounce; can be replaced with more glutinous rice flour if unavailable
  • 200 ml (ยพ cup + 1 tbsp) pandan-infused water, made by blending 4โ€“5 fresh pandan leaves with 200 ml water, then squeezing through a sieve; substitute with ยฝ tsp pandan extract + 200 ml water if fresh leaves are unavailable
  • 100 g (3ยฝ oz) gula merah / palm sugar, chopped into ~5 mm pieces, Indonesian palm sugar (gula kelapa) is the traditional choice; dark muscovado sugar is the closest substitute
  • 150 g (1ยฝ cups) fresh grated coconut (kelapa parut), must be fresh, not desiccated; desiccated coconut lacks the moisture and fat needed to coat the balls
  • fine salt, ยผ, for the coconut coating
  • 500 ml (about 2 cups) water, for boiling

Steps

  1. 1 Make the pandan water: roughly chop 4โ€“5 pandan leaves, blend with 200 ml water until finely shredded, then strain through a fine sieve, pressing the pulp to extract all the green liquid. You should have 200 ml of fragrant green juice.
  2. 2 Steam the coconut: place the 150 g grated coconut in a small steamer or sieve over boiling water for 3โ€“5 minutes with the pinch of salt. This is the traditional step that softens the coconut, brings out its aroma, and prevents it from going rancid quickly. Set aside to cool.
  3. 3 Make the dough: in a bowl, whisk together 200 g glutinous rice flour, 30 g tapioca starch, and ยผ tsp salt. Slowly pour in the 200 ml pandan water while mixing with a spoon, then knead by hand for 3โ€“4 minutes until you have a smooth, pliable, green dough that does not crack at the edges. If it cracks, add water 1 tsp at a time; if sticky, add a little more glutinous rice flour.
  4. 4 Shape the balls: pinch off about 15 g (1 tbsp) of dough and roll between your palms into a smooth ball. Flatten it into a disc about 5 cm across, place 1 piece of chopped palm sugar (about 5 g) in the centre, then fold the edges up and over the sugar, pinching to seal completely. Roll again into a smooth ball. Repeat with all the dough and sugar. Important: make sure no sugar is exposed or it will leak out during boiling.
  5. 5 Bring 500 ml of water to a full, rolling boil in a wide pot. Lower the klepon into the water gently (do not overcrowd; cook in two batches if needed). They will sink at first.
  6. 6 Boil for 3โ€“5 minutes total: once the balls float to the surface, allow them to cook for another 2 minutes so the sugar inside fully melts into a liquid caramel. Test one by carefully removing it and cutting in half โ€” the sugar should pour out molten, not stay solid.
  7. 7 Drain the cooked klepon in a slotted spoon and immediately roll each one in the steamed grated coconut until evenly coated on all sides. Serve warm in small paper cups or on a banana leaf. Eat the same day โ€” they are at their best within 4 hours of cooking, when the outside is still tender and the sugar inside is fully liquid.
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Ingredients
Steps

Klepon โ€” frequently asked questions

What is Klepon?

Glutinous rice-flour dough is tinted green with pandan, wrapped around a nugget of palm sugar and boiled, then rolled in fresh grated coconut. The first bite releases a warm rush of liquid caramel.

What is Klepon made of?

Klepon is made with glutinous rice flour, pandan, palm sugar and grated coconut.

Where does Klepon come from?

Klepon comes from Indonesia, and is especially associated with Java. Klepon is a traditional Indonesian sweet believed to have originated on the island of Java, where it has been a beloved street snack for generations.

Where can I eat Klepon?

A traditional market in the morning, sold by the dozen on banana leaf.

How do you make Klepon?

Making Klepon at home takes about 25 minutes of prep and 15 minutes of cooking. The recipe on this page serves 5 (makes about 20 pieces) and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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