Klepon
A comforting Indonesian dessert built around pandan extract, desiccated coconut and pandan leaf — roughly 60 minutes start to finish, and rated easy to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for pan and large pot. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Steam the desiccated coconut with the salt and a knotted pandan leaf for 8 to 10 minutes to soften and lightly cook it, then set it aside to cool ready for coating later.
- Combine the glutinous rice flour and rice flour in a bowl, add the pandan extract, then mix in the warm water a little at a time until you have a smooth, pliable dough that holds its shape without cracking.
- Chop the palm sugar finely so it melts cleanly, then pinch off small pieces of dough, flatten each into a disc, place a little palm sugar in the centre and seal it carefully into a smooth ball with no gaps.
- Bring a large pot of water to a gentle boil and lower in the balls in batches, cooking until they float to the surface and then a further 2 minutes so the sugar melts inside, about 4 to 5 minutes in total.
- Lift the cooked balls out with a slotted spoon, letting them drain for a few seconds, then roll each one immediately in the steamed coconut to coat evenly.
- Serve the klepon at room temperature on the same day, warning eaters that the molten palm sugar centre can burst when bitten.
You'll use: Pan · Large pot · Saucepan · Steamer
What to serve with Klepon
- Ayam Penyet Chicken
- Bakso Beef
- Bubur Ayam Breakfast
- Gado-Gado Side
Tips & common questions
How long does Klepon take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Klepon vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Klepon is an original Indonesian recipe developed in-house by Consomee. Photo: Klepon Khas Tulungagung.jpg by Robijuniarta, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.