Klepon Ubi – Sweet Potato Dumplings with Palm Sugar Filling

Klepon (also known as kue klepon or kelepon) is a traditional Indonesian snack that is easy to make and fun to eat. These soft, chewy balls are filled with a liquid sugar center. While Klepon is usually green and made with pandan-flavored glutinous rice flour, Klepon Ubi offers a twist: this version is orange, made from sweet potatoes and glutinous rice flour.

The taste of Sweet Potato Klepon is a delightful blend of sweet and savory. The glutinous rice flour provides a chewy texture, while the palm sugar inside delivers a sweet, caramel-like flavor. The balls are rolled in desiccated coconut, adding an extra layer of texture and a subtle nutty flavor.

These snacks might look complicated to make, but they are not. You mix mashed sweet potatoes with glutinous rice flour to create the orange dough. Then you roll small balls and gently fill them with palm sugar, which will soften and melt when cooked. Finally, you coat the balls by rolling them in coconut.

Klepon is usually enjoyed as a dessert or snack, often served with a cup of tea or coffee. They are commonly found as Jajan pasar snacks (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).

Klepon or Onde-onde?

On the Indonesian islands of Java and Bali, this snack is called Klepon, while on other islands like Sumatra and Sulawesi, it is known as Onde-onde. Similar to neighboring countries like Singapore and Malaysia, where they call it ondeh-ondeh. However, don’t confuse these coconut-covered klepons with the Indonesian sesame-coated onde-onde, which is a different rice cake ball filled with mung bean paste.

Tips to Make Klepon Ubi Rice Balls

Make it Smooth: Make sure the sweet potato is fully cooked and mashed smoothly to avoid lumps in the dough.

Handle with Care: The sugar filling can leak during or after boiling if the dough balls aren’t sealed properly. Be gentle and take your time to make sure they are well-sealed. One or two drops of water can help seal the balls when adding the sugar inside.

Ingredient Notes

Glutinous Rice Flour: This glutinous flour is made from ground sticky rice, which gives the klepon its chewy texture.

Gula Jawa (unrefined Palm Sugar): The 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 if needed.

Storage and Serving

Klepon is best enjoyed fresh on the same day. You can eat them warm or at room temperature.

Store in an airtight container for up to 3 days. Can be frozen for up to 1 month. Thaw them in the refrigerator before reheating. Use a microwave to reheat or steam on the stove for a few minutes.