Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Klepon is a glutinous rice ball with palm sugar filling, coated in grated coconut. The sticky, sweet and savoury ball originates in Indonesia and can be found in other neighbouring countries such as Malaysia, Singapore and Brunei. In Singapore and Malaysia, klepon is called ondeh-ondeh. Klepon Klepon is a sweet snack made of glutinous rice flour with palm sugar filling and coated with grated coconut.
Klepon (glutinous rice balls with palm sugar filling) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Klepon (glutinous rice balls with palm sugar filling) is something that I’ve loved my entire life.
To get started with this recipe, we must first 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 can achieve it.
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)
- Take Green colouring, better if it's from suji or pandan
- Make ready Water for boiling
- Make ready 50 g palm sugar or jaggery, grated
- Take 1/2 teaspoon salt
- Get 1/2 teaspoon baking powder
- Make ready Coconut coating
- Make ready 100 g dessicated coconut
- Take 1/4 teaspoon salt
Klepon is a traditional Indonesian green rice cake filled with liquid palm sugar and coated in grated coconut. It is one of the most popular Indonesian traditional snacks and commonly found in Indonesia, Malaysia, Brunei, and Singapore. Klepon is actually Javanese name for this sweet glutinous rice balls. Great recipe for Klepon (glutinous rice balls with palm sugar filling).
Instructions 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.
Klepon is actually Javanese name for this sweet glutinous rice balls. Great recipe for Klepon (glutinous rice balls with palm sugar filling). Another one of my mother's recipes for #mycookbook. I have glutinous rice and dessicated coconut and wanting to eat something chewy. This is also only need to be boiled.
So that’s going to wrap this up with this special food klepon (glutinous rice balls with palm sugar filling) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
