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 sweet glutinous rice balls is one of popular Indonesian kue, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore. The klepon is done, when they float to the surface.
I have some leftover roasted shredded coconut so I mix that through the white coconut flakes too.
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).
kamu bisa belajar membuat klepon menggunakan 10 bahan dan 5 langkah. ini cara Kalian mengolah.
Berikut bahan klepon
- berikut 250 gr tepung ketan.
- menyiapkan 100 gr tepung beras rosebrand.
- menyiapkan 3 sdm santan instant.
- kamu butuh 2 sdm minyak goreng.
- berikut 1/4 sdt garam.
- menyiapkan 2 sdm air kapur sirih ( dibuat dari kapur sirih 1 sdm direndam dengan air minum 1/2 gelas, diaduk tunggu)sampai larut diambil air bagian atas saja).
- menyiapkan 1/2 buah kelapa parut ( harus bersih dari kulitnya) untuk taburan.
- berikut 3 lembar daun pandan di blender dengan 250 cc air minum ( saring).
- kamu butuh secukupnya pasta pandan.
- berikut 250 gr gula merah diiris kecil kecil jangan terlalu halus ( supaya tidak cepat lumer saat di isi ke adonan).
We thought it was about time we paid homage to klepon. Our klepon recipe is a lot of fun to make, particularly if you decide to make the green food colouring yourself. I recently discovered, tucked away and growing against my front fence was the wonder- plant of food colouring 'daun suji.' which then became another good reason to make klepon. Klepon is one of market munchies, famous in Indonesia and neighboring countries (Malaysia, Singapore, Brunei).
berikut langkah cara membuat klepon
- cara membuat kelapa parut untuk taburan: kukus kelapa parut setelah terlebih dahulu di beri garam secukupnya.
- cara membuat klepon : masukkan dalam satu wadah tepung ketan, tepung beras, minyak goreng, santan instan, air kapur sirih, pasta pandan secukupnya, garam, uleni sampai kalis sambil dituang air pandan sedikit-sedikit ( air pandan dipakai secukupnya saja sampai adonan kalis, kalau ukuran air kurang boleh ditambah air minum biasa).
- bentuk adonan menggunakan sarung tangan plastik yang sudah di beri minyak goreng sedikit supaya adonan tidak lengket.
- sebelum membentuk dan mengisi adonan sebaiknya masak air dalam panci sampai mendidih.
- bentuk adonan dan isi dengan gula merah iris, kemudian langsung dimasukkan ke dalam air yang sedang mendidih, tunggu sampai mengapung lalu angkat dan langsung di masukkan ke kelapa parut, lakukan sampai adonan habis.
When I was growing up, some also call this onde-onde, even though most people living in Java island would associate onde-onde with another type of snack/dessert. Carefully stir the klepon to cover them completely with coconut. Allow them to cool a bit before serving. We've tried these with Sauternes, Vin Santo, Moscato d'Asti and Mosel Riesling Spätlese. The Sauternes and Vin Santo were a bit too strong for the delicate flavor of the klepon.