Klepon

Klepon is a beloved Indonesian market sweet: springy green rice cakes with a molten center and a snowy coating. Traditionally sold in banana-leaf packets, each bite pops with aromatic sweetness and a gentle hint of salt from the coconut coating. The green hue comes from fragrant leaves, the chew from sticky rice flour, and the core is a burst of island sugar—an elegant harmony of texture and taste in a small, joyful sphere.

Ingredients

• Glutinous rice flour — about 200 g
• Pandan leaves — a generous handful, for extract
• Water — for blending, mixing, and boiling
• Palm sugar — finely chopped, about 100 g
• Grated coconut — about 100 g
• Salt — a pinch

Preparation

Make the pandan extract

Blend pandan leaves with a little water until vivid green, then strain to obtain a smooth, fragrant liquid.

Season the coconut

Toss grated coconut with a small pinch of salt so the coating tastes lightly savory-sweet; set aside.

Make the dough

In a bowl, combine glutinous rice flour with the green extract made from pandan leaves and water, plus a tiny pinch of salt. Mix and knead until a soft, smooth dough forms; add drops of water if dry, or a dusting of glutinous rice flour if sticky.

Prepare the filling

Cut palm sugar into tiny shards or small cubes so it melts quickly inside the dumplings.

Shape the dumplings

Pinch off a piece of dough, flatten it into a small disc, place a bit of palm sugar in the center, then seal carefully and roll smooth so no cracks expose the palm sugar.

Cook

Bring a pot of water to a lively simmer, gently slide in the balls, and cook until they float and feel slightly bouncy. Lift out with a slotted spoon.

Coat and serve

Immediately roll the hot dumplings in the seasoned grated coconut to coat. Enjoy warm so the center of palm sugar is still molten.

Tips for success

• If the dough tears while wrapping, moisten your fingertips with water and smooth it, or dust with a touch of glutinous rice flour.
• For extra aroma, bruise a few additional pandan leaves and briefly steep them in the cooking water before boiling.
• Serve with a little extra grated coconut on the side for added texture.