Cakes & Bread
Klepon Pandan (Sweet Rice Balls with Palm Sugar Filling)
Prep
20 min
Cook
10 min
Servings
15
Level
Easy
Round green klepon, a beloved Javanese treat that's chewy and surprising! These springy pandan-green glutinous rice balls are filled with liquid palm sugar and rolled in grated coconut. One bite — and the palm sugar bursts in your mouth! A classic market snack that always brings a smile.
🧂 Ingredients
🍽️ Servings: 15
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g white glutinous rice flour
- 150ml fresh pandan leaf water (blend 8 pandan leaves with 200ml water, then strain)
- 1/4 tsp salt
- Filling: 100g grated palm sugar
- Coating: 150g semi-mature grated coconut, steamed with a pinch of salt and 1 pandan leaf
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👩🍳 Instructions
- 1 Combine the glutinous rice flour, salt, and pandan water little by little while kneading
- 2 Knead until the dough is smooth, soft, and no longer sticky to the touch
- 3 Take one tablespoon of dough and flatten it in the palm of your hand
- 4 Place 1/2 tsp of grated palm sugar in the center
- 5 Shape into a ball and seal carefully so the palm sugar doesn't leak out
- 6 Bring water to a boil in a wide pot
- 7 Drop the klepon into the boiling water
- 8 Cook until the klepon float, then continue cooking for another 2 minutes
- 9 Remove with a slotted spoon and drain briefly
- 10 Roll immediately in the steamed grated coconut while still hot
- 11 Serve right away
💡 Tips
• The rice dough shouldn't be too soft — if the klepon crack open while boiling, the dough is too wet
• The melted palm sugar is the surprise inside — fill generously for that 'bursting' sensation
• Klepon taste best eaten while still warm and the coconut is still fresh
📊 Nutrition Facts / serving
130
Calories (kcal)
2 g
Protein
4 g
Fat
23 g
Carbs
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