Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Klepon (glutinous rice balls with palm sugar filling) is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Klepon (glutinous rice balls with palm sugar filling) is something which I have loved my entire life.
Klepon - glutinous rice flour balls filled with palm sugar and coated with grated coconut Lupis - glutinous rice wrapped in individual triangles using banana leaves and left to boil for a few hours. Here we share an easy-to-follow recipe for klepon. Essentially many market snacks are made up of glutinous rice, coconut and palm sugar; klepon is made up of similar elements.
To begin with this recipe, we have to prepare a few ingredients. You can have klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
- Get 250 g glutinous rice flour
- Prepare 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
- Prepare 1/2 teaspoon salt
- Take 1/2 teaspoon baking powder
- Take Coconut coating
- Make ready 100 g dessicated coconut
- Prepare 1/4 teaspoon salt
Add the dried kelp (or the stock cube). Add the chopped squash into your wok/pan, try to get all the sugar into the pan. Indonesian cuisine is very versatile, including tasty desserts. Also klepon, Indonesian sticky coconut rice balls are worth trying!
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.
See great recipes for Klepon (glutinous rice balls with palm sugar filling) too! First a dough is made of glutinous rice flour, a pinch of salt and water mixed with pandan paste (for the nice green color and enhancing the rice flavor). Then little balls are made and stuffed with chopped palm sugar. Klepon and a cup of drink. Klepon is traditional pandanus rice balls made from glutinous flour and grated coconut with palm sugar filling.
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