Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Klepon (glutinous rice balls with palm sugar filling) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Klepon (glutinous rice balls with palm sugar filling) is something which I’ve loved my whole life.
When mixing glutinous flour and water together, pour in water bit by bit while mixing until get the right consistency. Klepon is Indonesian traditional snack that is sweet and delicious. My children like this kind of snack during evening tea time.
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 can achieve that.
The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
- Get 250 g glutinous rice flour
- Get 200 ml water for klepon (warm)
- Make ready Green colouring, better if it's from suji or pandan
- Make ready Water for boiling
- Take 50 g palm sugar or jaggery, grated
- Make ready 1/2 teaspoon salt
- Take 1/2 teaspoon baking powder
- Prepare Coconut coating
- Get 100 g dessicated coconut
- Take 1/4 teaspoon salt
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. Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon. In Malaysia and Singapore, onde-onde is referred to these delicious glutinous rice balls filled with gula melaka (palm sugar).
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.
As you bite into an Onde-Onde, the melted palm sugar flows out. Sweet Coconut Rice Balls (Klepon) I made this with my mom when i was a little girl, only for special occasions. Glutinous rice balls with brown sugar in the middle covered in shredded coconut. Indonesian Food Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full. Saat klepon masih panas konsistensinya masih agak lembek, kue akan sedikit mengeras saat sudah mendingin.
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