Klepon or Sweet Glutinous Rice Balls


The sweet glutinous rice balls is one of popular Indonesian bite-sized snack, it’s boiled green-coloured balls of rice cake filled with palm sugar and coated in grated coconut. The dough is made from glutinous rice flour, flavoured and coloured with paste of pandan. In Indonesia, you can enjoy this snack anytime but it would be perfect to serve it with a cup of tea or coffee.

This Klepon recipe inspired by StefanGourmet.com

Klepon or Sweet Glutinous Rice Balls


  • for the dough:
  • 400g glutinous rice flour
  • pinch of salt
  • 1 teaspoon pandan paste
  • 360ml water
  • for filling:
  • 100g grated palm sugar or coconut sugar
  • for coating:
  • 1 cup fresh grated coconut or desiccated coconut + 1/2 teaspoon salt


  1. Mix water and pandan paste, mix well.
  2. Put the glutinous rice flour in a bowl and add salt.
  3. Slowly add the green water to the rice flour mixture while you stirring with a spoon until the dough comes together and smooth.
  4. Take about a tablespoon of the dough and roll it into a ball with your hands. Flat it and put about 1/2 teaspoon of palm sugar in it, close and roll it until you have a ball form again. Repeat until the dough is finish.
  5. Underlined a plate with plastic wrap and arrange the klepon on it to prevent sticking.
  6. Combine grated coconut with salt and steam for about 5 minutes.
  7. Bring a pot of water to a boil, reduce the heat and drop the klepon. Cook them until they start to float. Take them out of the simmering water with a slotted spoon and transfer them to the steamed coconut.
  8. Carefully coat the klepon to cover them completely with the grated coconut.

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