📝 About This Recipe
Klepon is one of Indonesia’s most beloved 'Jajanan Pasar' (market snacks), featuring chewy pandan-infused rice cakes coated in snowy shredded coconut. The magic lies in the first bite, where a core of dark, aromatic Javanese palm sugar erupts into a warm, molten caramel. This delightful contrast of salty coconut, herbal pandan, and rich sugar creates a sensory experience that is quintessentially Southeast Asian.
🥗 Ingredients
The Coconut Coating
- 200 grams Freshly grated coconut (use only the white part; or use unsweetened desiccated coconut)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 piece Pandan leaf (knotted for steaming)
The Dough
- 250 grams Glutinous rice flour (also known as sweet rice flour)
- 50 grams Rice flour (adds structure and prevents the balls from being too mushy)
- 200 ml Warm water (adjust as needed for texture)
- 1 teaspoon Pandan paste (for color and aroma)
- 1/4 teaspoon Salt (fine grain)
- 2 tablespoons Coconut milk (optional, for extra richness)
The Filling and Boiling
- 150 grams Gula Jawa (Javanese Palm Sugar) (finely chopped or shaved)
- 2 liters Water (for boiling)
- 2 pieces Pandan leaf (knotted, to scent the boiling water)
👨🍳 Instructions
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1
Prepare the coconut coating first: Mix the grated coconut with 1/2 teaspoon of salt in a heatproof bowl. Place a knotted pandan leaf on top.
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2
Steam the coconut mixture for 10-15 minutes. This prevents the coconut from spoiling quickly and softens the texture. Set aside to cool on a wide plate.
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3
In a large mixing bowl, whisk together the glutinous rice flour, rice flour, and salt until well combined.
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4
Mix the warm water with the pandan paste (and coconut milk, if using) until the liquid is a vibrant green.
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5
Slowly pour the green liquid into the flour mixture while kneading gently with your hand. Continue until a smooth, pliable dough forms that doesn't stick to your fingers.
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6
If the dough is too dry and cracks, add a teaspoon of water. If too sticky, add a sprinkle of glutinous rice flour. It should feel like soft play-dough.
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7
Pinch off a small piece of dough (about the size of a large marble, approx. 15-20g) and roll it into a smooth ball.
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8
Use your thumb to make a deep indentation in the center of the ball, forming a small cup shape.
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9
Fill the indentation with about 1/2 teaspoon of the chopped palm sugar. Be careful not to get sugar on the edges, or it won't seal properly.
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10
Carefully pinch the dough over the sugar to seal it completely, then gently roll it between your palms again to make it perfectly round.
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11
Bring 2 liters of water to a boil in a large pot with the knotted pandan leaves. Once boiling, turn the heat down to a steady simmer.
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12
Drop the balls into the boiling water. Do not overcrowd the pot; work in batches if necessary. Initially, they will sink to the bottom.
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13
Wait for the balls to float to the surface, which indicates they are cooked. Let them float for an additional 1-2 minutes to ensure the palm sugar inside is fully melted.
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14
Use a slotted spoon to remove the balls, shaking off excess water, and immediately drop them into the bowl of steamed grated coconut.
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15
Roll the balls until they are generously and evenly coated in coconut. Transfer to a serving platter and let them cool slightly before eating.
💡 Chef's Tips
Always use Gula Jawa (dark palm sugar) rather than brown sugar for the authentic smoky, caramel flavor. If using desiccated coconut, splash it with a little coconut milk before steaming to rehydrate it. Make sure there are no cracks in the dough after filling, or the sugar will leak out into the boiling water. Do not let the uncooked balls sit for too long as they may dry out; it is best to roll and drop them straight into the water. Eat them at room temperature; if they are too hot, the liquid sugar might burn your tongue!
🍽️ Serving Suggestions
Serve on a traditional banana leaf for an authentic Indonesian presentation. Pair with a hot cup of Teh Tarik or unsweetened Jasmine tea to balance the sweetness. Enjoy as an afternoon snack (Cemilan) alongside other Jajanan Pasar like Dadar Gulung. Serve as a unique dessert at a dinner party, explaining the 'lava' surprise inside to your guests.