Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, klepon (sweet rice ball). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Klepon (Sweet Rice Ball) is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have 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):
- Prepare 1 1/2 cup glutinous rice flour
- Prepare 3/4 cup lukewarm water (or coconut milk)
- Make ready 3 drops pandan paste (or green food coloring)
- Make ready 8 tbsp grated palm sugar
- Prepare 1 cup fresh grated coconut
- Prepare 1/2 tsp salt
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). Klepon is sweet balls are made from glutinous rice flour filled with melted palm sugar and coated with coconut flakes.
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
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. Klepon (Sticky Rice Ball Stuffed with Palm Sugar) was originally from Java in Indonesia. You can also find it in Singapore and Malaysia and it is called Onde Onde. It is made of glutinous rice flour with a sweet surprise inside, which is liquid palm sugar.
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