Indonesian · dessert
Klepon (Pandan Rice Balls)
Klepon (Pandan Rice Balls) reads sweetness 7.0, sourness 4.5 and fruity 3.6 on Palate's 0–10 flavor X-ray — a Indonesian dessert, about 30 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.7 / 10
- Sweet & Fruity — 8.1 / 10
- Sour & Bright — 5.3 / 10
- Bitter & Earthy — 1.0 / 10
- Rich & Fat — 3.4 / 10
- Aromatic & Spice — 1.4 / 10
The measured notes (of 18)
Sweetness 7.0 · Sourness 4.5 · Fruity 3.6 · Salinity 3.6 · Richness 2.7 · Citrus 2.6 · Nutty 2.1 · Umami 1.4 · Floral 1.4 · Earthy 0.9 · Bitterness 0.7
What's in it (5)
- 2 cups glutinous rice flour
- 1/2 cup pandan juice
- 3 oz palm sugar, cut into small pieces
- 1/4 tsp salt
- 1.5 cups grated coconut
Time & effort: about 30 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 314.8 kcal, 3.7 g protein, 15.4 g fat, 43.2 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix glutinous rice flour with pandan juice and salt into a soft dough.
- Enclose a small piece of palm sugar inside each ball.
- Boil until they float, then roll in freshly grated coconut.
Dishes with a similar flavor shape
- Dadar Gulung (Green Coconut Crepes) — Indonesian
- Kuih Lapis (Steamed Layered Cake) — Malaysian
- Apple Crumble — British
- Tomato Khejur Chutney (Tomato and Date Chutney) — Indian · Bengal
- Tzimmes (Carrot, Prune and Honey Braise) — Ashkenazi
Keep reading: what sweetness, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.