Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look 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 is a traditional Indonesian green rice cake filled with liquid palm sugar and coated in grated coconut.
Klepon (glutinous rice balls with palm sugar filling) is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Klepon (glutinous rice balls with palm sugar filling) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first 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):
- Get 250 g glutinous rice flour
- Make ready 200 ml water for klepon (warm)
- Make ready Green colouring, better if it's from suji or pandan
- Take Water for boiling
- Prepare 50 g palm sugar or jaggery, grated
- Take 1/2 teaspoon salt
- Make ready 1/2 teaspoon baking powder
- Prepare Coconut coating
- Take 100 g dessicated coconut
- Prepare 1/4 teaspoon salt
Klepon Klepon is a sweet snack made of glutinous rice flour with palm sugar filling and coated with grated coconut. These deliciously chewy sweet treats are very popular in Java, Indonesia. You can find street food sellers who do Klepon in most traditional markets across Java. Klepon are traditionally an Indonesian dessert (though I learned about them in Taiwan) which is served during the month of Ramadhan during the fasting break.they are also traditionally filled with palm sugar and dyed green.
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.
You can find street food sellers who do Klepon in most traditional markets across Java. Klepon are traditionally an Indonesian dessert (though I learned about them in Taiwan) which is served during the month of Ramadhan during the fasting break.they are also traditionally filled with palm sugar and dyed green. Klepon utilizes simple ingredients, in an easy way, to make something really special. Klepon are Indonesian style rice balls, stuffed with palm sugar. Not only is klepon very delicious alongside your cup of tea or as a nice dessert after your lush rice table, but it also looks pretty good.
So that’s going to wrap it up with this exceptional food klepon (glutinous rice balls with palm sugar filling) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
