Klepon Recipe

Klepon is a popular traditional Indonesian dessert that is loved by many people. Also known as onde-onde, or kue Klepon, this delicious snack is made from glutinous rice flour, grated coconut, and palm sugar filling. It has a soft, chewy texture and a sweet, fragrant taste that is perfect for satisfying your sweet tooth. In this article, we’ll look deeper into the origins and cultural significance of Klepon.

Origins of Klepon

The exact origins of Klepon are unknown, but it is believed to have originated from the Java region of Indonesia. It is said that Klepon was created during the Dutch colonial era when rice flour was used as a substitute for wheat flour. The dessert was originally made with a mixture of rice flour and pandan leaves, which gave it a distinct green color and fragrant aroma.

Cultural Significance

Klepon holds a special place in Indonesian culture and is often served during special occasions such as weddings, birthdays, and religious ceremonies. It is also commonly sold by street vendors in Indonesia and is a popular snack among locals and tourists alike.

In addition to its cultural significance, Klepon also represents the diversity of Indonesian cuisine. Indonesia is a country with a rich culinary heritage, influenced by various cultures and traditions. Klepon is just one example of the many unique and delicious dishes that make up Indonesian cuisine.

How to Make Klepon

Making Klepon is a straightforward process, but it requires a few key ingredients and techniques. The first step is to mix glutinous rice flour with hot water and pandan leaves until a soft, pliable dough is formed. The dough is then divided into small balls, and a small amount of palm sugar is placed in the center. The dough is then pinched together to enclose the palm sugar, and rolled into a ball again. The Klepon is then boiled in water until it floats to the surface, and then rolled in grated coconut to finish.

Klepon are best when served fresh. They do not store very weel. If you must store them, freeze them. refrigeration tends to dry them out.

You can find Pandan paste and leaves here: Pandan Products (Amazon associate link)

Brown Sugar Syrup

You can serve Klepon with a brown sugar syrup if desired. To make that, simmer  ½ cup palm sugar, 1 cup coconut milk, 3 cups water, 1 pandan leaf, and salt to taste until a syrup is formed.

Other Desserts to Try

Give Es Cendol a try as another interesting Indonesian dessert.  It too is made with glutinous rice flour and Pandan. Or try your hand at making espasol, which is the Filipino version of mochi and also uses glutinous rice flour. 

Here is a Recipe Card 

Continue to Content

Klepon Recipe

Yield: 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Print

Ingredients

• KLEPON RICE BALLS
• 2 cups glutinous rice flour
• 1/4 cup rice flour
• 1/4 tsp salt
• 1 tsp pandan paste
• 1 cup hot water
• 4/3 cup palm sugar
• 2 pandan leaves, finely sliced.
• water, for boiling
• COCONUT TOPPING
• 1 1/4 cup freshly grated coconut (100 gr), from half coconut
• 1/4 tsp salt
• 1 pandan leaf, finely sliced

Instructions

1. COCONUT TOPPING
   
2. In a large bowl, mix coconut and salt.
3. Add sliced pandan leaf on top.
4. Steam for 10 minutes and set aside.
   
5. KLEPON RICE BALLS
   
6. Bring a large pot of water to a boil and add 2 sliced Pandan leaves.
7. In a large bowl, combine glutinous rice flour, rice flour, and salt.
8. Add the pandan paste.
9. Slowly stir in hot water until a dough is formed.
10. Knead the dough and form it into a soft and firm ball.
11. Cover with a damp towel while working to keep the dough moist.
12. Form a 1 1/2 inch ball of dough, partially flatten it, and make an indent in the center.
13. Place 1/2 tsp of palm sugar in the center and pinch the edges around it to close the seam.
14. Roll the dough back into a ball.
15. As they are made, put each ball into boiling water until they have floated for over a minute, about 6 minutes.
16. Repeat making and boiling the Klepon balls until out of dough.
17. Remove the balls from the water with a slotted spoon and transfer to a strainer.
18. Roll each ball in the grated coconut.
19. Cool slightly and serve.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Last Updated on April 23, 2024 by Carleen