Receta: Sabroso Klepon (glutinous rice balls with palm sugar filling)

Klepon (glutinous rice balls with palm sugar filling). 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.

Klepon (glutinous rice balls with palm sugar filling) Then little balls are made and stuffed with chopped palm sugar. I've been quite busy with those. 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. You can have Klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Klepon (glutinous rice balls with palm sugar filling)

  1. You need 250 g of glutinous rice flour.
  2. It’s 200 ml of water for klepon (warm).
  3. It’s of Green colouring, better if it's from suji or pandan.
  4. Prepare of Water for boiling.
  5. You need 50 g of palm sugar or jaggery, grated.
  6. You need 1/2 teaspoon of salt.
  7. Prepare 1/2 teaspoon of baking powder.
  8. Prepare of Coconut coating.
  9. Prepare 100 g of dessicated coconut.
  10. You need 1/4 teaspoon of salt.

Klepon or sweet glutinous rice balls with palm sugar on green leaf. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls. The balls then are boiled, subsequently One must be careful when consuming a klepon. Besides the possibility that the bite could squirt and eject liquid palm sugar, a freshly boiled one.

Klepon (glutinous rice balls with palm sugar filling) instructions

  1. Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring..
  2. 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..
  3. 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..
  4. Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other..
  5. Enjoy for warm filling, or wait until they cool enough..

Saat klepon masih panas konsistensinya masih agak lembek, kue akan sedikit mengeras saat sudah mendingin. Hidangkan setelah klepon mencapai suhu ruang. Colorful flat vector icon isolated on white. Glutinous rice in green banana leaves. Traditional Indonesian snack. [Indonesian Traditional Food] Klepon – Sweet Rice Balls Stuffed with Palm Sugar.