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+ servings

Klepon - Indonesian Chewy Pandan Balls with Coconut Palm Sugar

Liz Miu
Delicious, chewy balls bursting with melty coconut sugar
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Course Dessert, Snack
Cuisine Asian, Dessert, Indonesian
Servings 20 balls



  • 240g glutinous rice flour
  • 2 tbsp full-fat coconut cream
  • 200 ml water
  • 1/2 tsp pandan flavouring
  • 1/2 tsp salt


  • 1/3 cup palm sugar (gula aren) grated or cut into small pieces
  • shredded coconut
  • 1 pandan leaves optional


Make the dough

  • Combine all dough ingredients in a bowl and mix well til you get a soft pliable dough.

Form the balls

  • Roll 1/2 tbsp ball of the dough and flatten lightly in the palm of your hand. Make a little indent and place about 1/4 tsp amount of palm sugar in the centre. Fold the dough around the sugar to cover completely

Cook the balls

  • Prepare a large plate and grease with a little neutral oil. Bring a saucepan of water to the boil and add the pandan leaves if using. (I like to cook one test ball first to make sure the cooking time melts the sugar completely.)
  • Cook in batches. Adding 8-10 balls to the water at a time. Stir gently so the balls don't stick to the bottom. Boil for 4-5 minutes to allow the sugar centre to fully melt and then carefully remove and place onto the greased plate.
  • Once you've finished cooking all the balls, allow to cool slightly before rolling in coconut and enjoy!
Keyword Dessert, Gluten-Free
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