Hello everybody, this time we will give you klepon (glutinous rice balls with palm sugar filling) recipes of dishes which might be simple to understand. We’ll share with you the recipes that you’re searching for. I’ve made it many instances and it is so scrumptious that you simply guys will love it.
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 (glutinous rice balls with palm sugar filling) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Klepon (glutinous rice balls with palm sugar filling) is something that I have loved my whole life.
To get started with this recipe, we have to 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 can achieve it.
The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
- Prepare 250 g glutinous rice flour
- Get 200 ml water for klepon (warm)
- Get Green colouring, better if it's from suji or pandan
- Prepare Water for boiling
- Take 50 g palm sugar or jaggery, grated
- Prepare 1/2 teaspoon salt
- Prepare 1/2 teaspoon baking powder
- Prepare Coconut coating
- Take 100 g dessicated coconut
- Prepare 1/4 teaspoon salt
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. Put about half a tablespoon of sugar on a palm-sized flattened batter.
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.
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! I seldom make it here in the US because I'm too lazy to grate fresh coconut and I don't really like the taste of ready bought. One of the most popular is 'klepon', glutinous rice balls with a sugary filling. Here we share an easy-to-follow recipe for klepon.
Above is the best way to prepare dinner klepon (glutinous rice balls with palm sugar filling), very straightforward to make. Do the cooking phases appropriately, loosen up and use your heart then your cooking might be delicious. There are various recipes that you would be able to strive from this website, please discover what you want. When you like this recipe please share it with your folks. Happy cooking.
