Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, klepon (glutinous rice balls with palm sugar filling). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
When mixing glutinous flour and water together, pour in water bit by bit while mixing until get the right consistency. Klepon (pronounced Klē-pon), or kelepon, is a traditional Javanese green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. These Indonesian style glutinous rice balls are bound to start a party in your mouth. Imagine these pandan coconut mochi-like balls are bursting with palm sugar liquid when you take a bite.
Klepon (glutinous rice balls with palm sugar filling) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Klepon (glutinous rice balls with palm sugar filling) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
- Take glutinous rice flour
- Make ready water for klepon (warm)
- Get Green colouring, better if it's from suji or pandan
- Make ready Water for boiling
- Make ready palm sugar or jaggery, grated
- Make ready salt
- Prepare baking powder
- Make ready Coconut coating
- Take dessicated coconut
- Take salt
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. These Indonesian rice balls are prepared with glutinous rice flour shell that is wrapped around a palm sugar filling. The origin of klepon is typically associated with Java, while the same treat is better known as onde-onde or buah melaka in some parts of Sulawesi, Sumatra, and Malaysia.
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.
These Indonesian rice balls are prepared with glutinous rice flour shell that is wrapped around a palm sugar filling. The origin of klepon is typically associated with Java, while the same treat is better known as onde-onde or buah melaka in some parts of Sulawesi, Sumatra, and Malaysia. PagesOtherBrandKitchen/CookingThe Grand SpatulaVideosKlepon (Indonesian Sweet Glutinous Rice Balls) Full Recipe Klepon is Indonesian traditional snack that is sweet and delicious. My children like this kind of snack during evening tea time. 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.
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