Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, klepon (sticky rice ball stuffed with palm sugar). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Klepon is without doubt one of my favorite traditional indonesian desserts. It is a very easy recipe with only few ingredients. I love how the liquid palm. Failure to pop whole ball inside the mouth will cause the liquid palm sugar to drip.
Klepon (Sticky Rice Ball Stuffed with Palm Sugar) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Klepon (Sticky Rice Ball Stuffed with Palm Sugar) is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have klepon (sticky rice ball stuffed with palm sugar) using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Klepon (Sticky Rice Ball Stuffed with Palm Sugar):
- Take 225 gram glutinous rice flour
- Take 25 gram rice flour
- Take 3/4 luke warm water
- Prepare 2-3 drop pasta pandan / green food coloring
- Prepare 5 tablespoons coconut sugar/ palm sugar
- Make ready 1 cup fresh grated coconut mixed with 1/2 yep salt
- Get 1/2 teaspoon sugar
When using granulated sugar, there will be less sugar in each klepon and the balance between the sticky rice.. Stuffed Rice Balls): The first time I tried Klepon I couldn't stop eating them; the chewy rice body Serve your Klepon at room temperature. Enjoy the sticky, chewy texture of the rice ball coated with the tropical flavor of the coconut and the sweet, rich explosion of sugar in the center of the Klepon. 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.
Steps to make Klepon (Sticky Rice Ball Stuffed with Palm Sugar):
- Mix the glutinous rice flour, rice flour, and 1/2 tsp sugar with the lukewarm water and green food coloring into a firm but flexible dough.
- Pull off one full tablespoon of the dough and shape it into a ball with approximately 2½ cm (1 inch) in diameter.
- Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands.
- Prepare all the balls and set them aside. - Prepare a pot half filled with water and bring it to a boil. - Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
- It would be more enjoyable if you eat this klepon cake while it is still warm with your coffee or tea. Or just for snack or dessert.
Enjoy the sticky, chewy texture of the rice ball coated with the tropical flavor of the coconut and the sweet, rich explosion of sugar in the center of the Klepon. 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. The sweet glutinous rice balls is one of popular Indonesian kue, and it is commonly found in Indonesia, Malaysia. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls. One must be careful when consuming a klepon.
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