Some people call it Kelepon or Klepon.  It is a traditional Indonesian snack.  It was my favorite snack and only few shops made good kelepon.
It is very hard to make, especially with the ‘traditional’ recipe (without potato) … my Kelepon uses a twisted recipe with potato.  It tastes better (I think) and the dough is easier to handle. One more, it is still moist the next day.

You’ll need:
2 pounds steam potato, mashed
250 gr Tapioca starch
1/4 t salt

7 T Pandan water
2 T Slaked Lime water

100 gr Palm Sugar, shred
1 C shred coconut, steam with 1/4 t salt


  • Boil water
  • Mix by hand mashed potato, Tapioca starch and salt
  • Add Pandan and Slaked Lime water
  • Keep on mixing until the dough is mixed well
  • Make a ball about 1 inch diameter, then flattened
  • Put some Palm sugar and close the dough to form a ball
  • Toss it into the boiling water
  • Continue until you finish with all the dough
  • The ball is ready when it floats.  Pick with fork and drain the water.  Try not to poke the ball like I did.
  • Roll ball into shred coconut

Note: if you unable to fill the ball with palm sugar, just make balls.  Then mix the palm sugar with coconut.

klepon step by step

klepon, rice ball

Instead of filling the balls with liquid palm sugar, I drizzle the sugar over the balls.

photo credit: Vie | Bubblews

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