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Indonesian

Klepon (Indonesian Palm Sugar Rice Cakes)

Klepon are Indonesian chewy rice flour balls filled with molten palm sugar and rolled in lightly salted grated coconut.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Klepon (Indonesian Palm Sugar Rice Cakes)

40 mintotal

Prep 25 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; add warm pandan water gradually so the dough becomes soft and smooth without turning sticky.

Method

  1. Mix the freshly grated coconut with a pinch of salt and keep it ready for coating.

  2. Steep or blend the pandan leaf with warm water, then strain to make fragrant pandan water.

  3. Add the pandan water gradually to the glutinous rice flour and knead into a soft, smooth dough.

  4. Pinch off small portions, flatten each piece, place a little chopped palm sugar in the center, and seal into balls.

  5. Bring a pot of water to a gentle boil. Add the rice balls and cook until they float to the surface.

  6. Cook for one more minute after floating so the palm sugar melts inside.

  7. Lift the rice cakes out with a slotted spoon and roll them immediately in the salted grated coconut.

  8. Serve warm or at room temperature while the palm sugar center is soft.

How to tell it's done

Klepon should be soft and chewy outside, with a warm molten palm sugar center and moist coconut coating.

Getting it right

Tip

Seal the dough well around the palm sugar; even a small crack can let the filling leak into the boiling water.

What to serve it with

Serve as a small dessert or tea-time snack with unsweetened tea.

Common mistakes

The palm sugar leaks into the boiling water.
Seal each dough ball completely and cook at a gentle boil until it floats, then give it one extra minute.

Substitutions

  • Do not replace glutinous rice flour with regular rice flour; the texture will not be chewy enough.
  • If pandan leaves are unavailable, omit them rather than using artificial flavor for a cleaner catalog recipe.
  • Use desiccated coconut only if fresh grated coconut is unavailable; lightly steam it first for a softer texture.
  • Use finely chopped palm sugar so the filling melts evenly.

Storing and reheating

Klepon is best eaten the day it is made while the palm sugar center is soft. Refrigerate for 1 day if needed and bring to room temperature before serving; do not freeze.