Klepon Pandan (Onde Onde)

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

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Desserts, Snack

Cuisine: Asian, Indonesian

Servings: pieces

Calories: 79kcal

Author: Claudia

Ingredients

Dough

100 gr glutinous rice flour
25 gr tapioca flour
75 ml coconut milk
25 ml pandan extract
½ tbsp sugar
½ tsp salt

Filling

100 gr Coconut sugar sliced thinly

For the skin

200 gr shredded coconut
½ tsp salt
2 pcs pandan leaves

Instructions

In a bowl, combine glutinous rice flour, tapioca flour, sugar, and salt. Add coconut milk and pandan extract, then stir with a spatula until a smooth, non-sticky dough forms. Slice or finely chop the coconut sugar for easy filling, then set it aside.
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. Seal the dough tightly and roll it gently between your palms to form a smooth ball. Repeat until all the dough is used up.
Steam the freshly grated coconut with pandan leaves and a pinch of salt for about 15 minutes. 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.
Let the klepon cook until they float to the surface—this means they’re done. Use a slotted spoon to remove them and immediately toss them in the steamed grated coconut, making sure they’re fully coated. Serve warm or at room temperature, ideally with a cup of tea or herbal drink on the side.

Video

Notes

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.

Nutrition