Klepon is the quintessential Indonesian sweet snack (kue) that offers a delightful surprise in every bite. These little, vibrant green balls, coated in fluffy grated coconut, are a testament to the simple perfection of Southeast Asian desserts. The real magic, however, is the molten, caramel-like burst of palm sugar (gula aren) that flows out when you bite into the chewy, fragrant exterior.

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The Anatomy of a Klepon

The charm of Klepon lies in its harmonious contrast of textures and flavors:

• The Chewy Exterior: The outer layer is a glutinous rice dough, which is exceptionally sticky and chewy (kenyal). It is naturally dyed a bright, inviting green using extracts from pandan and/or suji leaves, giving it a beautiful aroma.
• The Molten Core: The secret is the center—a small chunk of solid palm sugar (gula aren or gula melaka). When boiled, the sugar melts into a warm, thick, and intensely sweet syrup.
• The Fluffy Coating: After boiling, the hot dumplings are immediately rolled in a mixture of freshly grated coconut that has been lightly steamed with a pinch of salt. This provides a soft, savory, and aromatic counterpoint to the sweet interior.

Cultural Significance

Klepon is a beloved, traditional street food found across Java and Sumatra, often sold alongside other jajanan pasar (market snacks). Its simple ingredients and striking presentation make it a popular treat for afternoon tea or as a light dessert. The experience of eating a Klepon is an immersive, sensory one—the vibrant green color, the fragrant pandan steam, the slightly savory coconut, and the sudden, warm explosion of liquid sugar.

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Klepon Recipe: Palm Sugar-Filled Sticky Rice Balls

This recipe is straightforward, requiring only five main ingredients and a simple cooking method.

Yields: 20–25 small balls

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients

For the Dough:

• 250g Glutinous Rice Flour (white sticky rice flour)
• 2tbsp Tapioca Starch (optional, for extra softness/stretch)
• 180mL Pandan Water (made by blending 10 pandan leaves with water and straining, or using plain water with a few drops of pandan extract/paste)
• A pinch of salt

For the Filling:

• 100g Palm Sugar (gula aren or gula melaka), chopped into small, 1cm cubes.

For the Coating:

• 150g Freshly Grated Coconut (or frozen, thawed)
• 41​tsp salt
• 1 small piece of Pandan Leaf (optional, for steaming)

Instructions

1. Prepare the Coconut Coating

1. Mix the grated coconut with 41​tsp of salt.
2. Place the mixture in a steamer basket lined with a piece of pandan leaf.
3. Steam the coconut for 5 to 7 minutes. This helps prevent the coconut from spoiling quickly and softens the texture. Set aside.

2. Make the Dough

1. In a large bowl, combine the glutinous rice flour, tapioca starch (if using), and a pinch of salt.
2. Gradually pour the pandan water (or colored water) into the flour mixture while mixing with your hands.
3. Knead the mixture until a smooth, soft, and pliable dough forms. The dough should not be sticky or crumbly. Adjust with a few drops of water if too dry, or a pinch of flour if too wet.

3. Fill and Shape the Klepon

1. Roll the dough into a rope and cut into small, equal pieces (about 15g each).
2. Take one piece of dough and roll it into a ball. Use your thumb to flatten it into a small cup shape.
3. Place one cube of palm sugar in the center of the dough.
4. Carefully pinch the edges closed to completely seal the palm sugar inside, then roll it gently between your palms to form a smooth ball. Repeat for all remaining pieces.

4. Cook the Klepon

1. Bring a medium pot of water to a rolling boil.
2. Gently drop the klepon balls into the boiling water. Do not crowd the pot; cook in batches if necessary.
3. The klepon will sink to the bottom first. Wait until they float to the surface and continue to boil for another 1 to 2 minutes. This ensures the palm sugar inside is completely melted.
4. Remove the klepon from the water using a slotted spoon.

5. Coat and Serve

1. Immediately place the hot, drained klepon into the bowl of steamed grated coconut.
2. Toss them gently until they are thoroughly and evenly coated with coconut.
3. Serve immediately while they are still warm and the palm sugar center is liquid.

Warning: Advise diners to eat klepon carefully! Biting straight into a hot ball will cause the molten palm sugar to burst out.