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Photo of Sweet Potatoes Klepons by Antara Navin at BetterButter

Sweet Potatoes Klepons

Antara Navin
10 minutes
Prep Time
18 minutes
Cook Time
4 People
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ABOUT Sweet Potatoes Klepons RECIPE

Klepons is an Indonesian street food, a boiled rice cake, stuffed with palm sugar mixture and rolled in grated coconut. My recipe is a fusion of klepon and ranga alur pithe. Ranga Alur pithe is a Bengali sweet made with sweet potatoes, rice flour, jaggery and coconut and coated with sugar syrup. Here in this recipe, the cooking technique is that of the traditional klepon ( the balls are cooked in boiling water and then coated with grated coconut) but the filling mixture and dough is that of ranga alur pithe(filling made from sweet condensed milk , coconut, jaggery and sugar and the dough made from flour and mashed potatoes ). Though traditionally rice flour is used for making these delicacies, I have used all purpose flour or maida to make the sweet potatoes klepons since it turned out much easier and efficient to work with. Hope you enjoy it too.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Fusion
  • Boiling
  • Steaming
  • Sauteeing
  • Dessert

Ingredients Serving: 4

  1. 2-3 medium size sweet potatoes
  2. 3/4 cup all purpose flour( adjust as per the dough requirement)
  3. For filling :
  4. 1/2 cups sweet fat free or full fat condensed milk
  5. 1/2 cups powdered jaggery
  6. 1 cup shredded coconuts
  7. For dusting klepons :
  8. 1 cup grated coconut( adjust as required )


  1. Steam the sweet potatoes until they are soft. Cool until they can be handled. Grate or mash them and measure one cup. Keep it aside.
  2. Prepare the filling. Combine coconut, condensed milk, and jaggery in a pan or wok and heat on medium low heat until all the moisture has evaporated , the mixture is thickened and lightly browned. Keep it aside and let it cool.
  3. Add enough flour with mashed potatoes so that it is firm enough to take a shape. Divide the dough into 8 equal balls. Flour your hands.
  4. Take a dough ball and shape it into a round. Fill the rounds with generous amount of coconut jaggery mixture, bring the edges together, seal the edges and roll it into a ball. Repeat this for the rest of the dough balls.
  5. Dip the balls into a pot of boiling water and cook the klepons until they float. Remove the klepons with a slotted spoon and dust it with grated coconut.
  6. Serve it immediately or store in an air tight container.

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