🟢 Klepon
Klepon are Indonesian sweet rice cakes: small green balls of glutinous rice dough coloured and scented with pandan, filled with palm sugar and boiled until they float. Rolled in freshly grated coconut, they are chewy outside and release a burst of molten palm sugar when bitten. They are sold as a snack at markets.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g glutinous rice powder
- 150 ml pandan juice (blended pandan leaves and water, strained)
- 80 g palm sugar, finely chopped
- 100 g freshly grated coconut
- Pinch of salt
Method
- Mix the rice powder with the pandan juice into a smooth, soft dough.
- Roll into small balls, press a little palm sugar into each and seal well.
- Drop into boiling water and cook until they float, then 1 minute more.
- Lift out and roll in coconut mixed with a pinch of salt.
How to make it lighter
- Make the balls smaller and count them: four to six is a typical snack portion.
- Use a little less palm sugar in each ball.
- Roll lightly in coconut rather than coating thickly.
History
Klepon is a traditional jajan pasar, or market snack, of Java and is eaten across Indonesia and in Malaysia, where similar balls are called onde-onde. It remains a common sight at morning markets and snack stalls.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →