Klepon – Indonesian Coconut Pandan Rice Cakes w Palm Sugar Filling

Klepon (kue klepon, or kelepon) is a traditional Indonesian snack that is easy to make and incredibly satisfying to eat. These green, chewy rice balls are made from pandan-flavored glutinous rice flour and filled with a sweet liquid palm sugar core. Once cooked, they are rolled in coconut for an added layer of flavor and texture.

These green sweets are so much fun to eat because each bite offers a delightful surprise: the soft, chewy coconut-covered outside hides a liquid center of sweet palm sugar that flows out, much like the melted filling of a lava cake.

Klepon is usually enjoyed as a dessert or snack, often served with a cup of hot tea or coffee. The sweet rice cakes are commonly found as Jajan pasar snack (street food snack) at Indonesian markets and food stalls, served alongside other traditional Indonesian sweets such as dadar gulung (pandan pancakes with sweet coconut filling), or lapis legit (thousand layer cake).

Making klepon looks more complicated than it is. You mix the flour with water and pandan paste to create a green dough. Roll small balls and fill them with palm sugar, which will melt and soften when cooked. Finally, coat them by rolling them in desiccated coconut.

Klepon or Onde-onde?

Klepon is the name used in Java and Bali, while other islands like Sumatra, Kalimantan, and Sulawesi, call these green sticky rice balls Onde-onde. Similar to neighboring countries Singapore and Malaysia, where they call them ondeh-ondeh.

But don’t confuse the coconut-covered Klepon with the Indonesian onde-onde, which is a different snack. Also a rice cake ball, but coated in sesame seeds and filled with mung bean paste, similar to the Chinese Jin deui.

Indonesian klepon might also remind you of Japanese mochi rice cakes. Both are made from glutinous rice and have a chewy texture. But mochi cakes are traditionally filled with red bean paste, not melted palm sugar.

Tips to Make Klepon Rice Cakes

Prevent Dough from Drying: While shaping the klepon balls, cover the remaining dough with a damp kitchen towel to prevent it from drying out.

Prevent the Balls from Sticking: Place the klepon on parchment paper before they go into the pan to prevent them from sticking. Coating them in coconut reduces the stickiness, making them easier to handle.

Handle with Care: The filling can leak during or after boiling if the dough isn’t sealed properly, so be gentle and take your time to ensure each ball is well-sealed. One or two drops of water can help form and seal the balls when putting the sugar inside.

Typical Ingredients

Glutinous Rice Flour: This glutinous flour is made from ground sticky rice, which gives the klepon its chewy, sticky texture. It is naturally gluten-free, despite what the name might suggest. The “glutinous” refers to the sticky texture, not gluten content.

Pandan Paste: This gives the Klepon its distinctive green color and subtle aroma. Pandan paste is made from the leaves of the pandan plant and is widely used in Southeast Asian desserts. If you don’t have pandan paste, substitute it with a few drops of green food coloring and a hint of vanilla extract, though the flavor will be different.

Gula Jawa (unrefined Palm Sugar): The sweet filling inside the Klepon is made with finely shaved palm sugar. It has a sweet and rich, caramel-like flavor and is commonly used in Indonesian desserts. You can substitute this with regular brown sugar or palm sugar if needed.

How to Store Leftover Klepon

Klepon tastes best if eaten on the same day they are made. They will dry out, even if covered with plastic wrap or kept in a closed container in the fridge.

If you have any leftover klepon, it’s best to freeze them. Thaw them in the refrigerator before reheating. Use a microwave to reheat or steam on the stove for a few minutes.