My grandmother used to share stories about how klepon worked its magic on the Dutch colonizer during the war. She’d laugh as she told me how they were completely captivated by the surprise of that sweet, liquid center hidden inside those little green balls. They couldn’t get enough, always coming back for more, trying to figure out how something so simple could be so irresistibly delicious. For them, klepon wasn’t just a treat—it was a discovery, one that kept them coming back to our kitchens, hooked on the sweetness we had to offer.

Klepon is more than just a sweet treat for me; it’s a bite-sized reminder of my childhood, filled with warmth and nostalgia. I remember the excitement of watching my mom make these little green balls of joy in our kitchen. She would let me help roll the dough, my hands sticky with the glutinous rice flour mixed with pandan juice that gave them their signature color and aroma. The best part was stuffing them with rich, dark palm sugar, knowing that with each bite, that sugary center would burst in my mouth like a sweet surprise.

As the klepon boiled, the kitchen would fill with a fragrance that made my mouth water in anticipation. I remember I was always amazed to see the balls rise up on the water surface when they’re ready, like it’s magic! 😀 When they were finally ready, we would roll them in steamed grated coconut, each one a perfect little snowball of chewy goodness. I’d pop one in my mouth, savouring that moment when the palm sugar melted, creating a delicious contrast with the soft, slightly salty coconut coating. Klepon has always bringing a taste of home and a sweet connection to my roots.

Klepon is more than just a sweet treat in Indonesian culture; it’s a symbol of togetherness and tradition. Often made by hand in family kitchens, the process of rolling the green dough, filling it with palm sugar, and coating it in grated coconut is a shared activity that brings generations together. These little green balls are a staple at festive occasions, from weddings to religious ceremonies, where they are enjoyed by all, evoking nostalgia and a deep connection to cultural roots. The tradition of klepon is passed down through the generations, preserving the flavours and memories of Indonesia’s rich culinary heritage.

Making klepon is very simple, start by mixing glutinous rice flour with pandan juice and a bit of water to form a soft, green dough. Pinch off small pieces of dough and flatten them in your hand, then place a bit of palm sugar in the center before rolling it into a smooth ball. Bring a pot of water to a boil, and gently drop the klepon into the water. Cook until they float to the surface, then let them simmer for a minute longer. Remove the klepon with a slotted spoon or a strainer and roll them in freshly grated coconut (I steamed mine so it stays good longer) while still warm.

To keep klepon fresh and delicious, follow these storage tips:

1. Room Temperature:

• Short-Term Storage: If you plan to eat the klepon within the same day, you can keep them at room temperature for up to 6-8 hours. Store them in an airtight container to prevent them from drying out.

2. Refrigeration:

• For Later Use: If you want to keep klepon for a day or two, place them in an airtight container and store them in the refrigerator. However, keep in mind that refrigeration may slightly harden the texture of the klepon, particularly the palm sugar filling.

3. Freezing:

• Long-Term Storage: For longer storage, you can freeze klepon. First, place them on a tray in a single layer and freeze them until firm. Once frozen, transfer the klepon to a freezer-safe bag or container. They can be stored in the freezer for up to a month. When you’re ready to enjoy them, let them thaw at room temperature.

4. Reheating:

• Reviving the Texture: If the klepon has been refrigerated or frozen, you can gently steam them for a few minutes to restore their soft, chewy texture before serving.