Klepon or Onde Onde From Indonesia

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Klepon, also known as Onde-Onde, is a chewy Indonesian dessert filled with melted palm sugar and coated in fresh grated coconut. One bite, and you get a sweet surprise!

A small golden plate of three klepons or onde onde.

In Indonesia, this sweet little green ball is known as Klepon, while in Malaysia and Singapore, it goes by the name Ondeh-Ondeh (or Onde-Onde—yes, without the ‘h’!). No matter what you call it, it’s a chewy, bite-sized snack made with glutinous rice flour, filled with melted coconut sugar, and rolled in freshly grated salted coconut.

One bite is all it takes for that liquid gula jawa (palm sugar) to burst in your mouth. Most locals will tell you: never bite Klepon in half—pop the whole thing in your mouth for the full surprise!

Klepon is similar to other traditional Indonesian desserts like Ongol-Ongol, with its chewy tapioca jelly texture, or Bugis Mandi, another glutinous rice cake filled with sweet coconut.

If you love the fragrant aroma of pandan, Klepon isn’t the only treat to try. Pandan is also the star in many other beloved Indonesian kue like Kue Lumpang, with its soft, chewy bite; Kue Apem, the steamed rice cake often served during ceremonies; and the ever-popular Putu Ayu, known for its pandan sponge cake and coconut topping.

Since most Indonesian desserts use glutinous rice flour, rice flour, and tapioca flour, they’re naturally gluten-free—great news for anyone avoiding wheat.

Why You Will Love This Recipe

Sweet surprise inside – Biting into Klepon is like getting a surprise in your mouth. The burst of coconut sugar inside is unexpected.
Chewy + coconut = perfect match – The glutinous rice dough is delightfully chewy, and the salted grated coconut gives it a sweet-savory finish that keeps you reaching for more.
Naturally gluten-free – Made with glutinous rice flour and tapioca flour, this dessert is safe for those avoiding gluten.
Pandan fragrance – If you’re a fan of pandan, this recipe gives you a fragrant kick in every bite.
Quick to make, fun to eat – The ingredients are simple, the method is beginner-friendly, and the result is both fun to make and fun to eat—especially when served fresh and still warm.

Recipe Ingredients

Klepon or onde onde ingredients with labels.

Ingredient Notes

Coconut Sugar – Also known as gula jawa or gula aren, this unrefined sugar is made from the sap of coconut palm flowers. It has a rich, caramel-like flavor that melts beautifully inside Klepon, creating that signature sweet burst. You can slice or shave it thinly for easier filling. If you can’t find coconut sugar, dark palm sugar or Thai gula merah can be a good substitute—just make sure it’s soft enough to melt quickly when cooked.

Grated Coconut – For the best flavor and texture, use freshly grated coconut. Steam it for about 15 minutes, then mix in ½ teaspoon of salt.
If fresh coconut isn’t available, you can use desiccated coconut as a substitute—just don’t skip the rehydration step. Steam it for 15 minutes to soften and bring it closer to the texture of fresh coconut.

Variations

Purple Sweet Potato – Adding mashed purple sweet potato to the dough gives it a beautiful purple hue and a slightly sweeter, chewier texture.
Sweet Potato – You can also use sweet potato for a soft orange-yellow color and mild earthy sweetness.
Pumpkin – Mashed pumpkin works well too, but keep an eye on the moisture level—pumpkin has higher water content, so adjust the liquid ingredients as needed.
Klepon-Inspired Cake – In Indonesia, a popular café once introduced a Klepon Cake: a pandan layer cake filled with grated coconut and coconut sugar, then topped with mini klepon balls. It’s a creative way to enjoy the classic flavor in a modern dessert!

How to Make Klepon / Onde Onde

Step by step process photos of mixing the ingredients for klepon dough and slicing the coconut sugar.

STEP 1. In a bowl, combine glutinous rice flour, tapioca flour, sugar, and salt (Image 1). Add coconut milk and pandan extract (Image 2), then stir with a spatula until a smooth, non-sticky dough forms (Image 3). Slice or finely chop the coconut sugar for easy filling (Image 4), then set it aside.

Step by step process photos of shaping the klepon and filling it with coconut sugar.

STEP 2. Scoop a portion of dough using a tablespoon. Press the center with your thumb to create a small well, then fill it with about 1 teaspoon of coconut sugar (Images 5, 6). Seal the dough tightly and roll it gently between your palms to form a smooth ball (Image 7). Repeat until all the dough is used up (Image 8).

Step by step process photos of steaming the coconut and boiling the dough.

STEP 3. Steam the freshly grated coconut with pandan leaves and a pinch of salt for about 15 minutes (Images 9, 10). Meanwhile, bring a pot of water to a boil, add pandan leaves and ½ teaspoon of salt to infuse the water with aroma. Carefully drop the klepon into the boiling water (Images 11, 12).

Step by step process photos of taking the cooked dough and coating them with coconut.

STEP 4. Let the klepon cook until they float to the surface—this means they’re done (Image 13). Use a slotted spoon to remove them and immediately toss them in the steamed grated coconut (Images 14, 15), making sure they’re fully coated (Image 16). Serve warm or at room temperature, ideally with a cup of tea or herbal drink on the side.

Pro Tips

Use a measuring spoon to portion the dough evenly so all your klepon cook at the same time and look uniform.
Lightly brush the spoon with oil to prevent the sticky dough from sticking—it’ll pop out much more easily.
Slice or finely chop the coconut sugar to help it melt quickly inside the dough and create that gooey center.
Seal the dough tightly around the sugar to avoid any leaks while boiling. Roll it gently between your palms until smooth.
Don’t overcrowd the pot when boiling—give the klepon enough space to float freely and cook evenly.
Coat while warm – Toss the klepon in grated coconut while still warm so the coconut sticks better.

How to Serve

Klepon is best served fresh and slightly warm, when the coconut sugar center is still gooey and melty. These little treats are perfect as an afternoon snack.

Pair them with a warm drink like Wedang Jahe (Indonesian ginger tea), lemon ginger tea, or lemongrass pandan tea. If you prefer something milky, try it with rose milk tea or a cup of Assam milk tea.

FAQs about Klepon

What is Klepon made of?

Klepon is made from glutinous rice flour, water, and pandan extract for its chewy green dough. It’s filled with melted coconut sugar (gula jawa) and rolled in grated coconut after boiling.

What is the difference between Klepon and Onde-Onde?

In Indonesia, Klepon refers to the glutinous rice ball with palm sugar filling. But in Malaysia and Singapore, the same dessert is called Ondeh-Ondeh or Onde-Onde.

Is Klepon gluten-free?

Yes! Since Klepon uses glutinous rice flour and sometimes tapioca flour, it is naturally gluten-free and safe for those with gluten intolerance or celiac sensitivity.

Can I make Klepon with other flavors or colors?

Absolutely! Try adding purple sweet potato, pumpkin, or sweet potato to the dough for fun colors and flavor. Just adjust the moisture level as needed.

A golden plate with three onde onde and a wooden plate with six klepon.

Storage

This dessert is best enjoyed fresh, as it doesn’t have a long shelf life. At room temperature, it stays fresh for only about a day—especially in a cool environment.

If you need to store it longer, keep the klepon in an airtight container in the fridge for up to 2 days. Before serving, reheat by steaming for about 10–15 minutes to bring back its soft and chewy texture.