Traditional Indonesian Klepon Recipe: Sweet Rice Dumplings with Palm Sugar Syrup

Ingredients

2 cups of sweet rice flour
1 cup of lukewarm water
1 cup of grated coconut, fresh or desiccated
1/2 teaspoon of salt
1 cup of palm sugar or brown sugar, finely chopped
1/2 teaspoon of pandan paste or extract (optional)
1/2 teaspoon of vanilla extract (optional)

Steps and instructions

In a large bowl, combine the sweet rice flour with the lukewarm water. Stir until a dough forms, then knead until smooth. If desired, add the pandan or vanilla extract for additional flavor.
Pinch off a small piece of the dough and flatten it in your hand. Place a small amount of the chopped palm sugar in the center, then fold the dough around the sugar to form a ball. Repeat with the remaining dough and sugar.
Bring a large pot of water to a boil. Drop the balls into the boiling water. Cook until they float to the top, about 5 minutes. Remove with a slotted spoon and set aside to cool.
In a dry pan, toast the grated coconut over medium heat until golden. Stir in the salt.
Roll the cooled balls in the toasted coconut until well coated. Serve warm or at room temperature.

Tools for making

Large bowl - For mixing the sweet rice flour with water to form the dough.
Slotted spoon - To remove the cooked balls from the boiling water.
Large pot - To boil the water for cooking the balls.
Pan - To toast the grated coconut.

Recipe variations

Use black glutinous rice flour instead of sweet rice flour for a darker color and nuttier flavor.
Add a teaspoon of grated ginger or cinnamon to the dough for added warmth and spice.
Replace the palm sugar with a different type of sweet filling such as melted chocolate, peanut butter, or fruit preserves.
Experiment with different coatings such as sesame seeds, crushed peanuts, or colored sprinkles.
For a vegan version, substitute the palm sugar with vegan-friendly sweeteners like agave syrup or maple syrup.
Make a savory version by using a filling of grated cheese or cooked minced meat, then skip the coconut coating and instead serve with a dipping sauce.

Recipe overview

Klepon is a traditional Indonesian sweet treat that's both delightful to look at and delicious to eat. These little dumplings, made from sweet rice flour and filled with melted palm sugar, are then rolled in grated coconut for an added layer of flavor and texture. They're simple to make, requiring just a handful of ingredients, and are sure to impress at any gathering. As you bite into the soft, chewy dumpling, you'll be greeted with a burst of sweet, gooey palm sugar that's beautifully balanced by the slight saltiness of the coconut. Whether served warm or at room temperature, klepon makes for a satisfying and unique dessert experience.

Common questions

Can I use regular rice flour instead of sweet rice flour? No, sweet rice flour is essential for the chewy texture of Klepon. Regular rice flour will not yield the same results.
Can I use coconut flakes instead of grated coconut? Yes, you can use coconut flakes if you don't have fresh or desiccated grated coconut. However, the texture and taste may be slightly different.
Can I substitute palm sugar with regular white sugar? Palm sugar contributes to the unique flavor of Klepon. While you can use regular white or brown sugar as a substitute, it may alter the taste of the final product.
Can I skip the pandan or vanilla extract? Yes, pandan or vanilla extract is optional and can be skipped if you prefer a more traditional flavor. The Klepon will still be delicious without it.
How long does it take for the Klepon to cook? The Klepon usually takes about 5 minutes to cook once they float to the top of the boiling water. This ensures that the palm sugar inside melts and creates a liquid center.
Can I store Klepon? Klepon is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. However, note that the texture may change slightly over time.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the sweet rice flour and water to form the dough.
Slotted Spoon - Used for removing the cooked Klepon balls from the boiling water.
Large Pot - To boil the Klepon balls in water.
Pan - For toasting the grated coconut.
Spatula - To stir and toss the grated coconut while toasting.
Plate or Serving Dish - To place the Klepon balls coated with toasted coconut for serving.

Origin stories

Klepon, also known as Onde-Onde, is a beloved sweet treat originating from Indonesia. These vibrant, chewy dumplings are traditionally filled with palm sugar which irresistibly oozes out with the first bite. The dish is deeply rooted in the Javanese culture and is often served during feasts and celebrations, particularly ones that fall in the same period as the Javanese Rice Harvest Festival. The green color of Klepon, derived from the pandan leaves, symbolizes the rice fields, further tying this dessert to the celebration of a successful harvest. The making of Klepon is often a communal activity, bringing families and friends together, echoing the spirit of unity and cooperation inherent to the festival. The recipe has been passed down through generations, each adding their own small twist, making Klepon a timeless symbol of Indonesian culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.