Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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 fast, it tastes delicious. It’s appreciated by millions daily. Klepon (glutinous rice balls with palm sugar filling) is something that I’ve loved my entire life. They’re nice and they look wonderful.
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.
Recipe of Klepon (glutinous rice balls with palm sugar filling)
To begin with this particular recipe, we must first prepare a few components. You can have klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
- Take 250 g glutinous rice flour
- Get 200 ml water for klepon (warm)
- Get 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
- Take 1/2 teaspoon baking powder
- Prepare Coconut coating
- Prepare 100 g dessicated coconut
- Get 1/4 teaspoon salt
These Indonesian style glutinous rice balls are bound to start a party in your mouth. Imagine these pandan coconut mochi-like bal. The rice dough is super sticky so oiling your hands will make it easier to work with. Roll the rice dough into a ball.
Instructions
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.
Use your thumb to make an indent into the ball. Fill the indent with a dark sugar or the alternate filling listed in the next step. Fold the sides of the rice ball over the indent and filling to make it a complete ball again. Klepon in English ( Indonesian Sweet Glutinous Rice Balls With Palm Sugar Filling) Klepon. This is one of favorite traditional Indonesian dessert, I like its chewiness and melted palm sugar, perfect combination yumm!
As simple as that Guide to Make Klepon (glutinous rice balls with palm sugar filling)
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