Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
When mixing glutinous flour and water together, pour in water bit by bit while mixing until get the right consistency. Purple sweet potato glutinous rice balls filled with palm sugar coated with grated coconut. Klepon (pronounced Klē-pon), or kelepon, is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. Klepon is Indonesian traditional snack that is sweet and delicious.
Klepon (glutinous rice balls with palm sugar filling) is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Klepon (glutinous rice balls with palm sugar filling) is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
- Get 250 g glutinous rice flour
- Get 200 ml water for klepon (warm)
- Prepare Green colouring, better if it's from suji or pandan
- Make ready Water for boiling
- Get 50 g palm sugar or jaggery, grated
- Prepare 1/2 teaspoon salt
- Prepare 1/2 teaspoon baking powder
- Take Coconut coating
- Make ready 100 g dessicated coconut
- Take 1/4 teaspoon salt
Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar) and coated with grated coconut. Onde-onde can be found in morning markets, school canteens and sold by Mak Cik's. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls. The balls then are boiled, subsequently One must be careful when consuming a klepon.
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Steps to make Klepon (glutinous rice balls with palm sugar filling):
- Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring.
- Pour them little by little to the flour that has been mixed with baking powder and salt until you can make a ball with them, then stop even if there are leftover water. If it's too liquidy you can add more flour.
- Grate the sugar. Put about half a tablespoon of sugar on a palm-sized flattened batter. Roll them into balls. This should make between 12-18 balls.
- Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other.
- Enjoy for warm filling, or wait until they cool enough.
The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls. The balls then are boiled, subsequently One must be careful when consuming a klepon. Besides the possibility that the bite could squirt and eject liquid palm sugar, a freshly boiled one. Javanese traditional snack with palm sugar filling. Glutinous Rice flour Glutinous rice flour is not the same with rice flour.
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