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Coconut-coated Sweet Rice Balls (Klepon)

This recipe is a little bit more work than usual but is so worth it. I like to think of it as Indonesian mochi! The texture of the klepon combined with the explosion of palm sugar in your mouth make it so worth the effort. You can adjust the sweetness of your finished product by adding less palm sugar in the filling. And adding the pandan extract elevates the flavour so much!  I recommend trying out this recipe when you really want to try something new and are willing to get your hands dirty. It’s time to roll up your sleeves, invite some friends over and get to work. Your taste buds will thank you! 

  • Yield: 8 servings 1x



For the Dough:

  • 1 cup glutinous rice flour
  • 1/4 cup rice flour
  • 1/2 cup water
  • 1/4 teaspoon pandan extract (optional, for color)
  • A pinch of salt

For the Filling:

  • 1 cup grated coconut
  • 1/2 cup palm sugar, chopped
  • A pinch of salt

For the Coating:

  • 1/2 cup grated coconut


  1. In a pan, combine the grated coconut, palm sugar, and a pinch of salt.
  2. Cook over medium heat, stirring continuously, until the palm sugar melts and coats the coconut. 
  3. Once the filling is slightly sticky, remove it from the heat. Allow it to cool before shaping into small balls, about 1 teaspoon each. Set aside.
  4. In a mixing bowl, combine the glutinous rice flour, rice flour, and a pinch of salt.
  5. Gradually add the water and pandan extract (if using), and knead the mixture into a smooth dough. The dough should be pliable and not sticky.
  6. Take a small portion of the dough and flatten it in your palm.
  7. Place a prepared coconut filling ball in the center of the dough and carefully wrap the dough around it. Gently roll between your palms to form a smooth ball. 
  8. Repeat this process with the remaining dough and filling.
  9. Bring a pot of water to a gentle boil.
  10. Carefully drop the klepon into the boiling water. They will sink initially and then rise to the surface once they’re cooked.
  11. While the klepon are cooking, prepare the grated coconut coating. Toast the grated coconut in a dry pan over low heat until it’s slightly golden and aromatic.
  12. Using a slotted spoon, remove the cooked klepon from the water and roll them in the toasted grated coconut. Ensure they are evenly coated.
  13. Enjoy!


Recipe adapted from:

Recipe Reviewed by Annie Tsang, RD.



  • Serving Size: 1 serving
  • Calories: 100
  • Sugar: 5g
  • Sodium: 15 mg
  • Fat: 2.5g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1g

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