Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, klepon (traditional indonesian kue). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Klepon (Traditional Indonesian Kue). Klepon is one of market munchies, famous in Indonesia and neighboring countries (Malaysia, Singapore, Brunei). When I was growing up, some also call this onde-onde, even though most people living in Java island would associate onde-onde with. Bring water in a deep pan to a boil.
Klepon (Traditional Indonesian Kue) is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Klepon (Traditional Indonesian Kue) is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook klepon (traditional indonesian kue) using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Klepon (Traditional Indonesian Kue):
- Get 1 cup grated coconut
- Prepare 1/2 tsp salt
- Get 1 tsp sugar
- Get 3 strips pandan leaves, about 10 cm, bruised (optional, but it does make the coconut smell sweeter)
- Prepare 1 cup + 2 tbsp glutinous rice flour
- Make ready 1/4 cup rice flour
- Get 1/2 cup water
- Prepare 1/4 tsp pandan paste (it depends on the strength of the paste, so I suggest you add bit by bit)
- Make ready 50 gram palm sugar (the solid type), cut carefully into cubes/splinters
- Make ready Water for boiling the klepon
Bite into hot, bursting gula melaka, surrounded by chewy pandan and soft coconut, in this awesome Indonesian snack. Klepon is traditional cake of Indonesia. In Java, this snack is called klepon, in other parts of Indonesia, such as Sumatra, the alternative name for this is onde-onde. This confuses me, because in Java, where I live, onde-onde is the name for another snack (fried balls filled with mungbean paste coated with sesame seed).
Instructions to make Klepon (Traditional Indonesian Kue):
- Mix grated coconut with salt and sugar and pandan leaves. Steam for about ten minutes. Remove the leaves. Set to cool.
- Combine glutinous rice flour, rice flour, water, and pandan paste. Knead until you can easily form balls with it. If it is too sticky, add more rice flour, if too solid, add more water.
- Boil water in a pan. Carefully form a ball and then flatten it. Add the palm sugar inside. Seal it and make sure there are no leaks. Immediately put it in the pan of boiling water. If you make the balls in advance before putting them in boiling water, leaks might occur, so make the balls and plunge them in water as soon as they are ready.
- When they are floating, scoop them and roll them in the coconut mixture. If you want a liquid filling, wait 2-3 minutes more after they are floating.
- When they have cooled, enjoy!
In Java, this snack is called klepon, in other parts of Indonesia, such as Sumatra, the alternative name for this is onde-onde. This confuses me, because in Java, where I live, onde-onde is the name for another snack (fried balls filled with mungbean paste coated with sesame seed). Recipe: Klepon - Sweet rice balls stuffed with palm sugar. Klepon are Indonesian style rice balls, stuffed with palm sugar. Not only is klepon very delicious alongside your cup of tea or as a nice dessert after your lush rice table, but it also looks pretty good.
So that is going to wrap it up for this exceptional food klepon (traditional indonesian kue) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
