Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, klepon (sweet rice ball). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Klepon (sweet, Stuffed Rice Balls): The first time I tried Klepon I couldn't stop eating them; the chewy rice body coated in coconut with a sweet surprise in the center. Klepon are traditionally an Indonesian dessert (though I learned about them in Taiwan) w… 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.
Klepon (Sweet Rice Ball) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Klepon (Sweet Rice Ball) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook klepon (sweet rice ball) using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Klepon (Sweet Rice Ball):
- Make ready 1 1/2 cup glutinous rice flour
- Prepare 3/4 cup lukewarm water (or coconut milk)
- Get 3 drops pandan paste (or green food coloring)
- Make ready 8 tbsp grated palm sugar
- Make ready 1 cup fresh grated coconut
- Take 1/2 tsp salt
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. 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 (Sweet Rice Ball):
- mix coconut with salt and steam for 10 minutes
- in a bowl, mix glutinous rice flour with lukewarm water and pandan paste into a firm but flexible dough
- pull of one full teaspoon of the dough and shape it into a ball with approximately 1 inch in diameter
- push a finger into the center of the ball to make hole, put in 1/2 teaspoon of grated sugar. seal it and roll it back into ball with the palm of your hands
- prepare all the balls and set them aside
- prepare a pot half filled with water and bring it to boil
- drop the balls into boiling water. remove the balls once they float to the water surface and then roll it in grated coconut
- serve it at room temperature
- makes 30 balls
In Singapore and Malaysia, klepon is called ondeh-ondeh. 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). Klepon is sweet balls are made from glutinous rice flour filled with melted palm sugar and coated with coconut flakes. Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough. Push a finger into the center of the ball to make a hole, and put in.
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