Go Back
–+ servings
Indonesian klepon rice cakes with green pandan dough, palm sugar centers, and fresh grated coconut arranged naturally on a banana leaf-lined plate.

Indonesian Klepon (Pandan Rice Cakes with Palm Sugar)

No ratings yet
Soft pandan glutinous rice cakes with a molten palm-sugar center and a coating of fresh coconut.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Indonesian
Calories: 235
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Klepon dough and filling
  • 2 cups glutinous rice flour
  • 1/2 cup warm water plus more as needed
  • 1 tsp pandan extract
  • 1/4 tsp fine salt
  • 1/2 cup palm sugar finely chopped
  • 1 cup fresh grated coconut unsweetened
  • 1 pinch fine salt for the coconut

Equipment

  • Large mixing bowl
  • Wide pot
  • Slotted spoon
  • Small saucepan
  • Steamer basket

Method
 

Make the dough:
  1. Combine the glutinous rice flour, pandan extract, salt, and warm water in a bowl. Knead until a smooth, soft dough forms; add water a teaspoon at a time if it feels dry.
  2. Mix the grated coconut with a pinch of salt and steam it for 10 minutes. Set aside to cool.
Fill and cook:
  1. Pinch off walnut-sized pieces of dough and roll into balls. Press a small hollow into each, add about 1/2 teaspoon chopped palm sugar, and seal completely.
  2. Bring a wide pot of water to a gentle boil. Cook the klepon in batches. When they float, simmer for 2 more minutes, then lift out with a slotted spoon.
  3. Roll the warm klepon in the steamed coconut and serve once cool enough to handle.

Nutrition

Calories: 235kcalCarbohydrates: 47gProtein: 3gFat: 5gSaturated Fat: 4gSodium: 110mgFiber: 2gSugar: 18g

Notes

  • Seal every seam firmly so the palm sugar stays inside as it melts.
  • Steaming the coconut keeps it fresh-tasting while reducing its raw, wet texture.