This modern take on klepon (sweet rice flour balls) combines the fragrant aroma of purple sweet potato (ube) with the chewy texture of glutinous rice flour and a molten palm sugar filling in every bite. The natural purple color from the ube makes it look far prettier than regular klepon, while the sweet, savory grated coconut coating stays authentically delicious. Perfect as an afternoon snack that's both nostalgic and Instagram-worthy.
🧂 Ingredients
🍽️ Servings: 25
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams purple sweet potato (ube), steamed until soft then mashed
- 250 grams white glutinous rice flour
- 20 grams tapioca flour
- 100 ml warm water
- 150 grams palm sugar, finely shaved for filling
- 2 leaves pandan leaves, tied in a knot
- 200 grams coarsely grated coconut (semi-mature coconut)
- 1/2 tsp salt
- 1.5 liters water, for boiling
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👩🍳 Instructions
- 1 Steam the coarsely grated coconut together with 1/4 tsp salt and 1 pandan leaf for 10 minutes so it stays fresh longer and tastes more savory. Set aside.
- 2 In a large bowl, combine the mashed purple sweet potato, glutinous rice flour, tapioca flour, and the remaining salt. Mix well by hand.
- 3 Pour in the warm water little by little while kneading until the dough is smooth, no longer sticky, and can be shaped into balls without cracking. If it's too soft, add 1 tbsp more glutinous rice flour; if too dry, add a little more warm water.
- 4 Take a small portion of dough about the size of a small meatball (around 15 grams), flatten it in your palm, fill with 1/2 tsp of shaved palm sugar, then roll it back into a ball, making sure the palm sugar is fully sealed inside with no gaps.
- 5 Bring water to a boil with the remaining pandan leaf over medium-high heat. Drop in the klepon balls one by one, without overcrowding the pot so they don't stick together.
- 6 Boil until the klepon float to the surface, a sign that they're cooked, about 5-7 minutes. Remove with a strainer and drain briefly.
- 7 While still warm, roll the klepon in the steamed grated coconut until evenly coated on all sides.
- 8 Serve the ube klepon while still warm so the palm sugar inside stays molten and oozes out with every bite.
💡 Tips
• Choose purple sweet potatoes that are fully ripe and starchy so the dough is easy to shape and the color is more vibrant.
• Don't knead the dough for too long, as the glutinous rice flour can become tough; knead just until smooth and no longer sticky.
• Boil the klepon over medium heat so they cook evenly without bursting before they're fully cooked inside.
• Steamed grated coconut lasts longer and stays fresh compared to raw coconut, making it great for a day's worth of stock.
📊 Nutrition Facts / serving
95
Calories (kcal)
1 g
Protein
2 g
Fat
18 g
Carbs
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