Introduction: Klepon (sweet, Stuffed Rice Balls)

Picture of Klepon (sweet, Stuffed Rice Balls)

The first time I tried Klepon I couldn't stop eating them; the chewy rice body coated in coconut with a sweet surprise in the center. It's absolutely delicious. Klepon are traditionally an Indonesian dessert (though I learned about them in Taiwan) which is served during the month of Ramadhan during the fasting break...they are also traditionally filled with palm sugar and dyed green. Klepon utilizes simple ingredients, in an easy way, to make something really special.

Step 1: INGREDIENTS/TOOLS

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INGREDIENTS:

  • 2c part glutinous rice
  • 2c part lukewarm water (you can also use coconut milk)
  • 1c dark brown sugar, demera, palm sugar or white sugar
  • 1c fresh-grated coconut, mixed with ½ tsp. salt
  • 2-3 drops green food coloring (optional)
  • a few drops of oil

TOOLS:

  • mixing bowls
  • a fork
  • a wooden spoon
  • a large pot
  • an emulsion blender
  • cling/plastic wrap
  • a microwave

Step 2: SOAK

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  • The first step in making Klepon is to soak the glutinous rice for at least 5 hours (or overnight).

Step 3: PUREE

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  • After your rice has soaked for at least a couple of hours, use your emulsion blender to turn the water/rice mixture into a smooth and creamy soup. If using food coloring, add a few drops to the rice and water before blending.

Step 4: COVER/MICROWAVE

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  • Cover your rice soup and microwave it on high until it becomes a thick paste. It took 7 minutes in my microwave.
  • When finished, the finished product should be a thick paste, almost a dough.

Step 5: GREASE/MOVE

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  • Grease another bowl and move your rice paste/dough to that bowl.

Step 6: KNEAD

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  • Knead your rice dough while it cools. The mixture should be sticky but begin to hold its shape.

Step 7: ROLL/INDENT/FILL/CLOSE

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  • Grease your hands with a bit of oil. The rice dough is super sticky so oiling your hands will make it easier to work with.
  • Roll the rice dough into a ball.
  • Use your thumb to make an indent into the ball.
  • Fill the indent with a dark sugar or the alternate filling listed in the next step.
  • Fold the sides of the rice ball over the indent and filling to make it a complete ball again.
  • Drop the balls into boiling water and remove them once they rise to the surface which should take about 30 seconds.

Step 8: *ALTERNATE FILLING

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The traditional filling is to use dark sugar but if you don't have any, or you want something a bit less sweet, then you can make a mixture of butter, some sugar and coconut.

Step 9: ROLL AGAIN

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  • After you pull your rice balls from the boiling water, roll them in the desiccated coconut (mixed with ½ tsp. salt) so that they are evenly coated.

Step 10: SERVE

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Serve your Klepon at room temperature...Enjoy the sticky, chewy texture of the rice ball coated with the tropical flavor of the coconut and the sweet, rich explosion of sugar in the center of the Klepon.

*This instructable has been a collaborative effort between Mo Chieh and Justin Tyler Tate

Comments

PattyP17 (author)2016-09-14

This looks very yummy! Must try soon. Am I correct that the rice may be called "sticky rice" or "sweet rice" In the USA? My husband tried making these from a different recipe some time ago and they did not come out quite right.

Hi patty, yes glutinous rice is also called sticky rice,sweet rice or waxy rice. Good luck!

animal lover (author)2016-09-14

Sorry, this is a stupid question. Do you soak cooked rice, or raw rice? Thanks. :)

Raw glutenous rice :D

Garggle made it! (author)2016-09-18

I made it but I am very disapointed.
First it's quite tedious to blend soaked rice, I still didn't have a smooth liquid after 10 minutes. The microwave step was ok (but I only needed 4 minutes, almost cooked it so I added some water when kneading)
Then I made the balls and filled whith sugar and I boiled water. When I tried to cook the ball not one rose up neither after 30 seconds nor 5 minutes...
And finally the testing...It is really sticky and dry in the same time. The filling with sugar become liquid but don't have much savor to add to the bland rice ball. And we could taste the salt blended with coconut far too much.

Maybe I didn't made it right but next time I will try recipe that use rice flour instead of plain rice like on this website : http://www.justonecookbook.com/daifuku/ (plus, I want to try red bean paste !)

Thanks anyway to share your recipe !

Garggle (author)2016-09-13

Hello I'm very interested by your recipe but I don't understand the filling with dark sugar. You just put cristallized sugar ? Or some sort of caramel ?

Thank you

You put crystallized dark sugar in and then when you boil them (Step 7), the sugar melts on the inside.

Thank you !

JamalA19 (author)2016-09-13

It's a recipe for a nice and simple. I wish you success

delightfulvegans (author)2016-09-13

Yay, these are vegan! We'll give them a go sometime!!

Yes they are. Good luck and if you have any questions, just ask!

immux (author)2016-09-13

wow.. that's one of my favorite food in my country.. yummyy

Oscelot (author)2016-09-13

Oh man, can you imagine how delicious this would be with red bean paste in the middle? Mmmm! Must try!

giedrius.dyra (author)2016-09-13

Hi, we do not use microwave so just wondering how could I replace it with oven? is it the main thing to evaporate liquid away? thanks

nandrew (author)2016-09-13

Pandan is a flavor that is represented by the color green in some pastry/goodies from Indonesia. To me it has a flavor that has vanilla/citrus/spicy notes that go well with with sweets.

Yea, I kind-of left out Pandan from the recipe because I thought it would be too hard to find for most people...and they are still so good without it.

muhammad.sulila (author)2016-09-13

Wow nice to know that my favorite cake usually sell in the traditional market ( pasar malem) . I do not know that reciepe but in other side of the world Justin TT know so well . proud of you .

Thank you very much! I have had many sweets from many places around the world and Klepon are truly one of my favorites.

swafo (author)2016-09-13

If you don't have a microwave, would there be any issue with cooking on a low heat on the stove (covered)?

Justin Tyler Tate (author)swafo2016-09-13

I'm not sure because I only know this method but I think you should try.

dpizetta (author)2016-09-13

Nice, I'll have a try. This recipe is similar to our "beijinho" and "arroz doce (rice pudding)", and would be delicious :) Tks for sharing.

Beijinho recipe: http://allrecipes.com/recipe/130689/beijinho-de-co...

Rice pudding: rice cooked in milk and sugar and some clovers for a different flavor.

Oh, the Beijinho recipe looks great! I will have to try that soon. Thanks and you're welcome!

bizshop (author)2016-09-13

How many balls will this make? Will it be enough for 4 people (3 balls each?)

Yes, for sure...unless you are like me and you will eat all of them and there will be none for anybody else...sometimes it goes like that.

balsuryana (author)2016-09-11

ah, this is cool. i know klepon, it's from Indonesia, my lovely country. i support you. thank you.

I think I should be giving thanks to you and your country for such wonderful sweet :D

andoyo (author)Justin Tyler Tate2016-09-13

Hmmmmm ..... yummy ...... isn't it ?
Enjoy it with black Java Coffee.

deluges (author)2016-09-13

I would fill those with nutella :) I guess that means I have no respect for cultural dishes :(

spark master (author)deluges2016-09-13

I dunno, you learning a method you can enhance. Someone mentioned Nutella I say deep fry them, and why not fill with nuts/dried fruits etc.

For savory add to this chunks of curred dead animals or tofu if you must, a touch of the green stuff, or peas and carrots in curry........then deep fry roll in cocnut that is mixed into some dangerously hot sugar (think almost praline, or how you make beer nuts.

This is a technique in search of a variant, like tomato sauce or good Italian cheeses. mmmm aahhh special, so very very special....

About This Instructable

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Bio: Justin Tyler Tate is an artist, designer, animator, teacher, jeweler and maker/hacker who produces with thoughts of culture, science and interactivity.
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