Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way 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 favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Klepon (glutinous rice balls with palm sugar filling) is something which I have loved my entire life. They are nice and they look fantastic.
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 a Javanese name for these sweet glutinous rice balls. Klepon is a glutinous rice ball with palm sugar filling, coated in grated coconut.
To get started with this particular recipe, we must 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 cook it.
The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
- Take 250 g glutinous rice flour
- Make ready 200 ml water for klepon (warm)
- Get Green colouring, better if it's from suji or pandan
- Prepare Water for boiling
- Prepare 50 g palm sugar or jaggery, grated
- Get 1/2 teaspoon salt
- Prepare 1/2 teaspoon baking powder
- Prepare Coconut coating
- Get 100 g dessicated coconut
- Get 1/4 teaspoon salt
These Indonesian rice balls are prepared with glutinous rice flour shell that is wrapped around a palm sugar filling. The outer shell is usually colored green, traditionally with the help of pandan or dracaena leaves, while the whole cake is coated with desiccated coconut. Great recipe for Klepon (glutinous rice balls with palm sugar filling). Another one of my mother's recipes for #mycookbook.
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.
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. I like eating them cold but if you want the filling.
So that’s going to wrap this up with this special food klepon (glutinous rice balls with palm sugar filling) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
