Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, klepon (sticky rice ball stuffed with palm sugar). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Klepon (Sticky Rice Ball Stuffed with Palm Sugar) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Klepon (Sticky Rice Ball Stuffed with Palm Sugar) is something which I’ve loved my entire life. They’re fine and they look fantastic.
Klepon is without doubt one of my favorite traditional indonesian desserts. It is a very easy recipe with only few ingredients. I love how the liquid palm. Failure to pop whole ball inside the mouth will cause the liquid palm sugar to drip.
To begin with this recipe, we have to first prepare a few ingredients. You can cook klepon (sticky rice ball stuffed with palm sugar) using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Klepon (Sticky Rice Ball Stuffed with Palm Sugar):
- Prepare 225 gram glutinous rice flour
- Prepare 25 gram rice flour
- Make ready 3/4 luke warm water
- Make ready 2-3 drop pasta pandan / green food coloring
- Take 5 tablespoons coconut sugar/ palm sugar
- Make ready 1 cup fresh grated coconut mixed with 1/2 yep salt
- Prepare 1/2 teaspoon sugar
When using granulated sugar, there will be less sugar in each klepon and the balance between the sticky rice.. Stuffed Rice Balls): The first time I tried Klepon I couldn't stop eating them; the chewy rice body Serve your Klepon at room temperature. Enjoy the sticky, chewy texture of the rice ball coated with the tropical flavor of the coconut and the sweet, rich explosion of sugar in the center of the Klepon. Klepon (pronounced Klē-pon), or kelepon, is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia.
Instructions to make Klepon (Sticky Rice Ball Stuffed with Palm Sugar):
- Mix the glutinous rice flour, rice flour, and 1/2 tsp sugar with the lukewarm water and green food coloring into a firm but flexible dough.
- Pull off one full tablespoon of the dough and shape it into a ball with approximately 2½ cm (1 inch) in diameter.
- Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands.
- Prepare all the balls and set them aside. - Prepare a pot half filled with water and bring it to a boil. - Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
- It would be more enjoyable if you eat this klepon cake while it is still warm with your coffee or tea. Or just for snack or dessert.
Enjoy the sticky, chewy texture of the rice ball coated with the tropical flavor of the coconut and the sweet, rich explosion of sugar in the center of the Klepon. Klepon (pronounced Klē-pon), or kelepon, is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls. One must be careful when consuming a klepon. Klepon is Indonesian traditional snack that is sweet and delicious.
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