Klepon- Indonesian Traditional Sweet Rice Cake
Klepon is a delicious twist on the traditional Indonesian dessert, featuring pandan-flavored glutinous rice, sweet coconut sugar filling, and a soft coconut coating. Perfect for any sweet tooth!
Klepon or Indonesian sweet sticky rice (also known as onde-onde in Malaysia and Singapore) is a sweet rice cake treat you’ll want to whip up again and again. These green ball chewy Pandan-flavoured balls are bursting with melty coconut sugar and it’s hard to stop at one! This recipe is naturally gluten-free and vegan and is an easy one that comes together in about 20 minutes. Klepon is a tasty Indonesian street food that you’ve got to try!
Have you ever tried Klepon? Imagine these pandan coconut mochi-like balls are bursting with palm sugar liquid when you take a bite. In Indonesia, the favorite desserts are often those found in the market, called ‘jajanan pasar’, or market snacks.
History of Klepon
Klepon (pronounced klē-pon; also written as kelepon) is a sweet Indonesian street food, made up of chewy glutinous rice flour balls containing sugar syrup, flavored with pandan. These Indonesian rice balls are usually covered in shredded coconut.
It’s a popular street food snack, often found at morning and afternoon markets around Indonesia. They’re also known as onde onde in Malaysia and Singapore.
For the texture, klepon is quite similar to Japanese mochi, however, the sugar syrup filling is liquid, while mochi tends to have creamed or solid fillings.
Klepon must be bite-size. I warn you that you should not bite just half of it since the filling will basically drip all over. When you take a bite, your tongue will taste so many flavors. It starts from the savory of steamed coconut meat, the chewiness of the glutinous rice balls, and the bursting sweetness of melted palm sugar.
The sweet and salty combination of palm sugar and coconut is the best because it makes klepon taste not overly sweet. You can find this treat roll in grated coconut, offering a unique contrast of textures—chewy on the inside and soft on the outside.
Klepon originated in the culinary traditions of Java, Indonesia, where people enjoyed it for its unique chewy texture and sweet surprise filling. As time passed, it became a beloved snack not only in Javanese culture but throughout Indonesia and neighboring Southeast Asian countries like Malaysia and Singapore.
And nowadays, here comes the time to learn how to make delicious klepon cake, a chewy Indonesian treat filled with sweet coconut sugar and coated in soft, steamed coconut. A step-by-step recipe with pandan flavor for the perfect klepon experience!
Ingredients of Klepon
- Sticky/Glutinous Rice; Main ingredients for making Klepon. The taste will be chewy when you bite and pop melting sugar in the center. It’s so unique and addictive. sticky rice flour – it’s naturally gluten-free. Do not substitute with regular rice flour or other flour. Sweet rice flour is a must!
- Water; It helps bind the ingredients together and gives the cake its structure.
- Pandan flavoring; Pandan is a leaf that has an exquisite flavour that is very popular in South-East Asian desserts. It’s a bit like a coconutty vanilla and when extracted from the leaf is a bright vibrant green! pandan leaves infuse my Pandan Klepon with their fragrant aroma and vibrant green hue.
- Granulated sugar; This is optional, but you can add this white granulated sugar to sweeten the klepon batter and balances the flavor of the pandan
- Coconut grated, desiccated, or shredded; it’s traditional to roll klepon in freshly grates coconut that is moist and delicious (steam the coconut to make it last longer) If you can shred or grate fresh coconut, this will taste best. Traditionally use to coat the outside of the rice balls.
- Salt; To enhance all flavor taste. to balance the sweetness and enhance the overall flavor of the cake, giving it a well-rounded taste
- Coconut sugar; This is usually a brown sugar that comes in a solid shape that can be chopped, grated, and melted. For an alternative, you can use regular palm sugar, coconut sugar, or brown sugar.
How to Make Klepon
First, steam the grated coconut for about 5-10 minutes. Once done, sprinkle it with salt, mix well, and set it aside for later use.
Next, in a mixing bowl, pour in the glutinous rice flour and sugar. Slowly, add the warm water and begin kneading the mixture until smooth and pliable. Then, add the pandan flavoring and continue to knead until both of the color and flavor combine each other.
Now, portion the dough into small balls, about the size of a tablespoon each. Work quickly during this step to prevent the dough from drying out.
After that, it’s time to fill the klepon. Take each ball and press a small indentation in the center to form a bowl shape. Carefully, add about 1/4 teaspoon of coconut sugar into the middle.
Then, pinch and seal the top of each ball tightly, ensuring the filling is enclosed. Gently roll the dough back into a smooth ball.
Meanwhile, bring a pot of water to a boil. Once boiling, carefully drop the Klepon balls one at a time into the water. Make sure not to overcrowd the pot. Cook the Klepon until they float to the surface, which indicates they are done.
Lastly, Remove the klepon from the boiling water and immediately roll them in the steamed, salted grated coconut, ensuring they are fully coated.
Finally, Enjoy Your klepon. Enjoy them warm for the best taste!
Recipe Notes;
- If the dough feels too watery or sticky when adding water, you can add more glutinous rice flour.
- If you prefer a slightly salty flavor in the klepon, you can also add salt to taste.
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Klepon ( Indonesian Sweet Rice Cakes )
Ingredients
- 1 1/2 cup Sticky/Glutinous Rice
- 1 cup water
- 1/2 tsp pandan flavouring
- 2 tsp Granulated sugar
- 1/3 cup coconut grated, desiccated, or shredded
- 1/4 tsp salt
- 1/4 cup coconut sugar
Instructions
- Steam the grated coconut for about 5-10 minutes. Then sprinkle it with salt, mix it well, and set it aside.
- Pour the glutinous rice flour and sugar into a bowl. Add warm water and knead until smooth. Then add the pandan flavoring and knead again until well combined.
- Then portion the klepon into balls about the size of a tablespoon, working quickly so the dough doesn't dry out.
- Now it’s time to fill the klepon. Make a small indentation in the center of each ball to form a bowl shape, then add about 1/4 teaspoon of the coconut sugar filling.
- Pinch and seal the top tightly to ensure the filling doesn’t escape, then roll the dough into a smooth ball again.
- Bring water to a boil in a pot. When it comes to a boil, carefully add the klepon one at a time, taking care not to overcrowd the pot. Cook until the klepon float to the surface, then pick them up.
- Then, immediately roll the klepon in the steamed, grated coconut so that it is thoroughly coated.
- And the klepon are ready to be served.
Notes
- If the dough feels too watery or sticky when adding water, you can add more glutinous rice flour.
- If you prefer a slightly salty flavor in the klepon, you can also add salt to taste.
Mochi Brownies
Mochi brownies bring together the best of both worlds—gooey chocolate and a satisfyingly chewy texture. Chocolatey, fudgy, chewy mochi brownies. Try this recipe for a fun, irresistible dessert!
These are a perfect blend of chocolate brownies and butter mochi cake. They look just like your regular brownies, but they have a next level of a chewy and crunchy crust texture. They are also gluten-free. You’d better try it now!
What are Mochi Brownies, Mochi and it’s substitutions
A mochi brownie is a delightful treat that combines the best of traditional brownies with the irresistible chewiness of mochi, a popular rice-based Japanese dessert. What sets these brownies apart is the use of glutinous rice flour, giving them that dense, chewy texture similar to mochi.
Thanks to the glutinous rice flour, mochi brownies have a one-of-a-kind texture—denser and chewier than regular brownies, with a soft, gooey center and delightfully crispy edges.
Beside of that, The chewy mochi brownies are also gluten-free, so they’re a great option for big parties and to ensure everyone can enjoy dessert! Mochi brownies are very similar to the famous butter mochis from Hawaii. They have a similar texture, just different flavors. If you love butter mochis, you will love this recipe.
By the way, what is Mochi? According to Wikipedia, Mochi is a Japanese rice cake make of glutinous rice flour and other ingredients such as cornstarch, sugar, and water. Mochi is a pretty common food in Asian cuisine and you might’ve even seen it at frozen yogurt topping bars. While Mochiko is a type of glutinous rice flour or sweet rice flour that is also naturally gluten-free.
Type of Mochi
There are two main types of mochi: Hawaiian butter mochi and Japanese mochi. This chocolate butter mochi is more like Hawaiian butter mochi, which is a cake made with Mochiko (sweet rice flour or glutinous rice flour) instead of regular all-purpose flour, giving it a unique, chewy texture.
On the other hand, Japanese mochi is made by steaming sweet rice, then pounding it into sticky rice cakes. It’s often served plain or filled with sweet red bean paste. You can also make it by mixing sweet rice flour with sugar and water or milk, then heating it until the mochi texture forms.
Actually, there aren’t substition for mochiko, mochi flour or glutinous rice. However, here are a few potential substitutions, though they won’t give the exact same texture such as :
Almond flour (for gluten-free option): If you’re looking for a gluten-free substitute, almond flour can be an option, but it will yield a denser, more crumbly texture. All-purpose flour: This can be used as a substitute, but the texture will change. Use a 1:1 substitution, but expect different results.
To make mochi brownies, you’ll typically use standard brownie ingredients like flour, sugar, cocoa powder, eggs, and butter, with the special addition of glutinous rice flour to create that signature chewiness. You can also get creative by adding toppings like chocolate chips, nuts, or a sprinkle of powdered sugar!
Ingredients of Mochi Brownies
- Cocoa powder; unsweetened cocoa powder is the star of the show. This gives the brownies an intense chocolate taste and rich chocolate flavor.
- Dark chocolate; Adds richness and intense chocolate flavor to the brownies., you can also use semi-sweet chocolate if that suits your taste preferences better. To add dark color, you can swap with instant coffee powder too. Since it’s dark chocolate, it brings a slight bitterness, which complements the sweetness of the brownies.
- Unsalted Butter; I like to use unsalted butter so that I can control the amount of salt in the brownies, but salted butter does work too. This adds fat and moisture, creating a soft and rich texture.
- Vanilla extract; to give an extra humph and add flavor.
- Sugar; to sweeten the brownie batter
- Eggs at room temperature; Eggs act as a binder, holding the ingredients together while also adding moisture and richness. Using eggs at room temperature helps them blend more smoothly into the batter, giving a better texture to the brownies.
- Milk; This helps keep the batter moist and ensures that the glutinous rice flour absorbs the liquid properly, resulting in that signature chewy texture.
- Glutinous rice flour; Gives the brownies their characteristic chewy texture, resembling mochi. The key ingredient for mochi brownies. This type of flour (made from sticky rice) gives the brownies their stretchy, chewy texture, distinguishing them from regular brownies
- Salt; Enhances the flavor of the other ingredients and balances the sweetness.
- Baking powder; acts as the rising agent and will make your brownie less dense and create that spongy texture.
- Chocolate chunks for topping; optional but highly recommend for extra fudgy brownies. Adding extra chocolate chunks on top provides a decadent, gooey chocolate bite with each piece. As they melt during baking, they give a nice contrast in texture.
How to Make Mochi Brownies
First, preheat your oven to 320°F (160-170°C). Next, line a 20×20 cm (8×8 inch) baking pan with baking paper to prevent the brownies from sticking.
Then, melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, and once melted, set aside to cool slightly.
In the meantime, crack the eggs in a separate bowl and add the vanilla extract. Whisk until well combined and smooth.
After that, add the milk to the egg mixture and stir until everything is blended together.
Now, gradually incorporate the slightly cooled chocolate and butter mixture into the wet ingredients, stirring until fully combined and smooth.
In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to ensure the dry ingredients are evenly combined.
Slowly, pour the wet mixture into the bowl with the dry ingredients. Stir everything until you have a smooth, lump-free batter.
Then, pour the batter into the prepared baking pan, and as you pour, sift the batter through a sieve to catch any lumps for an extra smooth texture. Before baking, sprinkle the chocolate chunks evenly over the top of the batter for added richness.
Finally, bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
Once cooled, cut the brownies into squares and serve. Enjoy your delicious chewy mochi brownies!
Recipe Notes;
- Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
- Please wait to cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
- Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.
Try this Recipe!
I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!
Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!
Thank you, your supports mean a lot!
Don’t forget to check my previous recipe here ;
Mochi Brownies
Ingredients
- 1/4 cup cocoa powder
- 1/2 cup dark chocolate
- 5 tbsp Unsalted Butter
- 1/2 tsp Vanilla extract
- 2 pcs Eggs room temperature
- 1 1/2 cup Milk
- 1 1/2 cup glutinous rice flour
- 1/8 tsp salt
- ¾ cup Sugar
- 1 tsp Baking powder
- chocolate chunks for topping, added to taste
Instructions
- Preheat your oven to 320°F (160-170°C).
- Line a 20×20 cm (8×8 inch) baking pan with baking paper.
- Melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, then set aside to cool slightly.
- In a separate bowl, crack the eggs and add the vanilla extract. Whisk until well combined.
- Add the whole milk to the egg mixture and stir until blended.
- Gradually incorporate the melted chocolate and butter mixture into the wet ingredients, stirring until fully combined.
- In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to combine the dry ingredients evenly.
- Pour the wet mixture into the dry ingredients. Stir until you have a smooth batter.
- Pour the batter into the prepared baking pan, and sift the batter through a sieve as you pour to prevent lumps.
- Sprinkle chocolate chunks evenly over the top of the batter.
- Bake in the preheated oven for about 55-60 minutes
- Allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
- Once cooled, cut into squares and serve.
- Enjoy your mochi brownies!
Notes
- Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
- Wait for it to Cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
- Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.
