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Klepon Ayu Recipe (Indonesian Sweet Rice Balls with Coconut)

Klepon Ayu is a traditional Indonesian dessert made of glutinous rice flour filled with melted palm sugar and coated with steamed grated coconut. These colorful, chewy treats are naturally flavored with pandan and rosen (rose essence)—perfect for introducing vibrant Southeast Asian flavors to an American kitchen.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 32 pcs klepon
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 250 grams tepung ketan glutinous rice flour / sweet rice flour – available in Asian grocery stores or labeled as mochiko in Japanese markets
  • 150 ml water room temperature
  • Pasta pandan pandan extract – can be found in Asian stores or online
  • Pasta rosen rose essence or rose flavoring – substitute with rose water if not available
  • 1 tbsp air kapur sirih lime water – made by soaking edible limestone or pickling lime in water; can be skipped if unavailable, but adds chewiness
  • 150 grams gula merah shaved (Indonesian palm sugar – substitute with Thai palm sugar or packed dark brown sugar)
  • 1/2 butir kelapa setengah tua peeled and coarsely grated (use fresh grated coconut, or substitute with unsweetened shredded coconut moistened with a little coconut milk)
  • 1 tsp salt
  • 1 liter water for boiling the klepon

Instruction
 

Make the Dough
  1. In a bowl, mix tepung ketan, water, and air kapur sirih. Knead until it forms a soft, pliable dough that can be shaped.
Divide the dough into two portions:
  1. Add pasta pandan to one part for green color
  2. Add pasta rosen to the other for pink color
  3. Mix each dough until the color is evenly distributed. Set aside.
Prepare the Coconut Coating
  1. Mix the grated coconut with salt evenly. Steam it for about 15 minutes, then let it cool.
Shape the Klepon
  1. Boil 1 liter of water in a medium saucepan.
  2. Take about 1 tablespoon of dough, flatten it in your palm, and place 1 teaspoon of gula merah in the center. Carefully seal and roll into a smooth ball.
  3. Repeat until all dough is used.
Cook the Klepon
  1. Drop the klepon balls into the boiling water. They are cooked when they float to the surface.
  2. Use a slotted spoon to remove them, then briefly let them drain.
Coat and Serve
  1. Roll the klepon in the steamed grated coconut until fully coated. Serve at room temperature.

Notes

  • You can find tepung ketan (glutinous rice flour) in the Asian or international aisle.
  • Palm sugar gives klepon its signature syrupy filling. If unavailable, dark brown sugar is an acceptable substitute, but palm sugar has a richer, caramel-like flavor.
  • Air kapur sirih can be omitted if hard to find, but it does help firm up the texture.
  • Be careful when biting into klepon — the melted palm sugar inside can be very hot right after boiling. Once cooled and ready to eat, the sugar filling may still burst or ooze out unexpectedly when bitten into, so enjoy with caution to avoid a sweet surprise!
  • If pandan extract or paste isn’t available near you, don’t worry. You can still enjoy these sweet rice balls with natural coconut and brown sugar flavor. Optionally, use a tiny drop of green food coloring and vanilla extract to mimic the look and aroma.