RECIPE: Indonesian Klepon cakes

Klepon cakes rolled in coconut

Klepon Cake (Sugar filled rice dough balls)
These were part of our International Dinner Project : Indonesia night 


  • 200g sweet rice flour (also called glutinous rice flour)
  • 180ml water (until dough can be worked in hands without sticking)
  • 20ml pandan essense (if you can’t find it at your local asian store, just add green food colouring)
  • 120g palm sugar (or brown sugar)
  • 1/2 cup dessicated coconut (or freshly grated for authenticity – but I found that too difficult)


  1. In a bowl mix the water and pandan essence into the rice flour until you have a dough you can mould in your hands without it sticking too much, your should be able to roll balls easily, if it’s breaking up it’s too dry. It is a different texture than wheat flour – if kind of breaks off when pulling apart rather than being stretchy.
  2. Pinch off pieces of dough – enough to make a 20g, 1 1/4″ round balls.
  3. Once you’ve made a ball, work a well into the centre of the ball put about a tsp of palm sugar (or brown sugar) into the centre, pinch over to seal the well you’ve filled and roll in your hands again to achiece a nice smooth ball shape again.
  4. Once you’ve filled all your dough balls sink them in a pot of boiling water, use a slotted spoon to move them around initially to make sure they haven’t stuck to the bottom.
  5. When the balls float to the top they are almost ready, let them float fo rabout 1 minute then remove from the water and roll in a bowl filled with the dessicate coconut.
  6. They will be very soft and squishy when they are straight from the water, let them cool slightly so you don’t burn your mouth on the hot sugary centre, a couple of minutes should do.
  7. Enjoy!
Pandan is the juice from the pandan leaves (also known as Screw Pine), it has a vanilla/coconut flavour/smell and imparts the distinctive green color to the dough. It’s not totally necessary if you can’t find it, it is a very subtle flavor, you could possibly try a couple of drops of vanilla essence instead and maybe a little coconut milk instead of water to approximate the flavour, and green food coloring for the colour. If you have an asian store locally they should be able to help you find it. Palm sugar should be able to be found in the international section of your supermarket – but brown sugar is just as good.

3 thoughts on “RECIPE: Indonesian Klepon cakes

  1. Pingback: Veronica's diary » UBUDの旅 4 料理教室/KOMANEKAでアフタヌーンティとプール三昧

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