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Indonesian
Klepon Palm Sugar Dessert
40 min total30 prep10 cook20 servings120 cal
VegetarianClassic
Indonesian klepon — glutinous rice balls filled with palm sugar and coated in grated coconut. A chewy, sweet dessert that bursts with caramel when bitten.
Ingredients
pantry
- 2 cupglutinous rice flour
- 0.5 cuppalm sugar or gula jawa
- 1 cupwater
- 0.5 tsppandan paste
- 0.25 tspsalt
produce
- 1 cupfresh grated coconut
Steps
- Mix glutinous flour with water, pandan paste, and salt into pliable dough.
- Chop palm sugar into small chunks.
- Form dough balls, enclose sugar pieces, and seal completely.
- Boil water gently and drop klepon in; cook until they float.
- Simmer floating klepon 3 more minutes.
- Drain and cool slightly on a rack.
- Mix grated coconut with a pinch of salt.
- Roll warm klepon in coconut until coated; serve.
Tips
- Seal dough completely around sugar so it does not leak while boiling.
- Boil gently — rolling boil can break the balls open.
- Use fresh grated coconut for the best aroma.
- Serve the same day for optimal chewiness.
