Matcha Klepon Mochi with Coconut Pandan Snow

Chewy Japanese mochi meets Indonesian klepon in this playful fusion dessert — glutinous rice balls filled with palm sugar surprise, rolled in toasted coconut, and served with a dreamy pandan-scented coconut milk snow. Every bite has that iconic klepon burst but wrapped in pillowy mochi softness. It's chaotic, beautiful, and absolutely addictive.

Recipe details

Yield
2 people
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes total

Ingredients

  • 120g (1 cup) glutinous rice flour (mochiko) (also called sweet rice flour — do not substitute regular rice flour)
  • 1½ tsp matcha powder (culinary grade is fine, ceremonial is dreamy)
  • 90ml (6 tbsp) warm water (add gradually — you may need a touch more)
  • 40g palm sugar (gula jawa or gula melaka), finely chopped or grated into small chunks (dark palm sugar gives the most authentic klepon burst)
  • ¼ tsp pinch of sea salt (a little salt makes the sweet pop)
  • 50g (½ cup) desiccated coconut (unsweetened — fine shred preferred)
  • 120ml (½ cup) full-fat coconut milk (from a can, well shaken)
  • ½ tsp pandan extract (the real deal — or use 2 knotted fresh pandan leaves steeped in the warm coconut milk)
  • 1 tbsp icing sugar (for the coconut snow)
  • 1 tsp cornstarch (to help the coconut snow set slightly)

Instructions

  1. Set a dry skillet over medium-low heat. Add 50g desiccated coconut and toast, stirring constantly, for 3–4 minutes until lightly golden and fragrant. Remove from heat immediately and transfer to a bowl. Set aside to cool — this is your rolling coat.
  2. Using a sharp knife or grater, finely chop 40g palm sugar into rough pea-sized chunks. You want enough to fill a generous pinch per mochi ball — these are your lava-burst centres. Set aside on a small plate.
  3. In a mixing bowl, whisk together 120g glutinous rice flour, 1½ tsp matcha powder, and ¼ tsp sea salt until the powder is fully incorporated and there are no green streaks.
  4. Slowly pour 90ml warm water into the flour mixture a little at a time, mixing with a spatula or your hand between additions. The dough should come together into a smooth, soft, non-sticky ball — like soft playdough. If it's crumbly, add water one teaspoon at a time.
  5. Divide the dough into 8 equal portions (roughly 25g each). Roll each portion into a smooth ball between your palms.
  6. Flatten one dough ball into a disc about 6cm wide. Place a small pinch of chopped palm sugar (3–4 small chunks) in the centre. Gather the edges up and around the filling, pinching firmly to seal. Roll between your palms into a smooth ball again. Repeat with all 8 portions.
  7. Bring a medium pot of water to a rolling boil. Gently drop in the mochi balls — don't crowd them. Cook for 5–6 minutes. They are ready when they float to the surface AND have floated for about 2 minutes.
  8. While the mochi balls cook, prepare the pandan coconut snow. In a small saucepan over low heat, warm 120ml coconut milk with ½ tsp pandan extract, 1 tbsp icing sugar, and 1 tsp cornstarch, whisking constantly for 2–3 minutes until it thickens slightly to a loose sauce. Remove from heat and set aside. (If using fresh pandan leaves, steep them in warm coconut milk for 5 minutes first, then remove before adding the other ingredients.)
  9. Using a slotted spoon, lift the cooked mochi balls out of the water and immediately drop them into the bowl of toasted coconut. Roll gently to coat completely on all sides. The heat helps the coconut stick.
  10. To plate, spoon a small puddle of the warm pandan coconut snow onto two small bowls or plates. Arrange 4 mochi balls on top of or alongside the snow on each plate. Garnish with a small pinch of extra toasted coconut and, if you have them, a folded pandan leaf. Serve immediately while the mochi is warm and the palm sugar is still gooey inside.