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Taro Dumplings — traditional dish from Java, Indonesia
Dessert Vegan

Food Flavour DNA

Nutritional Values

🔥300kcal
💪3gProtein
🌾60gCarbs
🥑10gFat
🌿5gFibre
⚖️150 gServing

* Per serving · 150 g. May vary.

Taro Dumplings

How to order / say it
Say it Klepon — [kleh-pon]
Order I'd like some klepon, please.
Locally Saya mau klepon, terima kasih.
Say locally

Sweet rice cake balls filled with palm sugar and coated with coconut.

Why try it?

Klepon is a beloved traditional snack that reflects the sweetness and simplicity of Indonesian desserts, often enjoyed with tea or as a festive offering.

How it tastes

With a chewy exterior and liquid palm sugar that bursts upon biting, Klepon is sweet, nutty, and fragrant from fresh coconut.

Origin & History — first documented: 1920

Klepon is believed to have originated in Java, with its roots in Southeast Asian trade. By the 20th century, it spread to Bali, becoming a staple in local markets and ceremonies.

Recipe

Ingredients

  • 🌾 200 g glutinous rice flour
  • 🍯 100 g palm sugar
  • 🥕 150 g grated coconut
  • 🌿 50 ml pandan leaf juice
  • 🧂 1 tsp salt
  • 🥣 100 ml water

Method

  1. 1 Mix rice flour, pandan juice, and water to form a dough.
  2. 2 Form small balls and insert a piece of palm sugar into the center.
  3. 3 Boil the dumplings until they float, indicating they are cooked.
  4. 4 Roll in grated coconut and serve warm.

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All Asia recipes — Indonesia — Ubud — Taro Dumplings
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