Guide to Prepare Klepon (glutinous rice balls with palm sugar filling)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, klepon (glutinous rice balls with palm sugar filling). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

When mixing glutinous flour and water together, pour in water bit by bit while mixing until get the right consistency. Purple sweet potato glutinous rice balls filled with palm sugar coated with grated coconut. 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.

Klepon (glutinous rice balls with palm sugar filling) is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Klepon (glutinous rice balls with palm sugar filling) is something that I have loved my entire life.

Guide to Make Klepon (glutinous rice balls with palm sugar filling)

To get started with this recipe, we must 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 it.

Ingredients

The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):

1. Prepare 250 g glutinous rice flour
2. Take 200 ml water for klepon (warm)
3. Prepare Green colouring, better if it's from suji or pandan
4. Take Water for boiling
5. Get 50 g palm sugar or jaggery, grated
6. Take 1/2 teaspoon salt
7. Get 1/2 teaspoon baking powder
8. Make ready Coconut coating
9. Prepare 100 g dessicated coconut
10. Take 1/4 teaspoon salt

My children like this kind of snack during evening tea time. Here is the Recipe Stop adding water when the dough forms a ball that doesn't stick to your hands. Javanese traditional snack with palm sugar filling. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls.

Instructions

Steps to make Klepon (glutinous rice balls with palm sugar filling):

1. Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring.
2. 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.
3. 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.
4. Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other.
5. Enjoy for warm filling, or wait until they cool enough.

The balls then are boiled, subsequently One must be careful when consuming a klepon. Besides the possibility that the bite could squirt and eject liquid palm sugar, a freshly boiled one. Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar) and coated with grated coconut. Glutinous Rice flour Glutinous rice flour is not the same with rice flour. So make sure you get the right one as the regular rice flour will not give the DID You make this ondeh ondeh / klepon recipe?

As simple as that Simple Way to Make Klepon (glutinous rice balls with palm sugar filling)

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