Klepon (Rice cake balls filled with liquid brown sugar). Stuffed Rice Balls): The first time I tried Klepon I couldn't stop eating them; the chewy rice body It's absolutely delicious. Indonesian Klepon is a simple sweet rice cake you'll want to whip up again and again. Bite into hot, bursting gula melaka with chewy pandan and coconut.
It is a very easy recipe with only few ingredients.
I love how the liquid palm.
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.
You can cook Klepon (Rice cake balls filled with liquid brown sugar) using 10 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Klepon (Rice cake balls filled with liquid brown sugar)
- It's 100 gr of streamed sweet potato.
- Prepare 100-150 gr of glutinous rice flour.
- Prepare 15 ml of water.
- Prepare 1/2 tsp of salt.
- You need of Water to boil.
- It's leaf of Pandan.
- Prepare 1 tsp of red food colouring.
- It's 50 gr of grated coconut.
- It's Pinch of salt.
- Prepare of Brown sugar for filling.
Klepon is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut. Can be found in Indonesia, Malaysia, Brunei and Singapore. Then little balls are made and stuffed with chopped palm sugar. The balls are cooked in simmering These klepon were served as the dessert of the Asian-themed food & wine evenings I've been The Asian dinners also include homemade sushi, thai fish cakes, thai green curry with shrimp, Japanese.
Klepon (Rice cake balls filled with liquid brown sugar) instructions
- Steam the sweet potato and mash them in a bowl.
- Add the flour and water in several steps, don't add the flour all together.
- Mix it until it reaches the right texture where you can pick and mold into ball shape.
- Add the colour, mix it using hand so the colour is fully incorporated.
- Boil some water in a pot on medium heat and add a pandan leaf.
- While waiting for the water to boil, starting forming the ball from the dough, add little bit of brown sugar inside, and cover it well so it won't leak when it's boiled in the water.
- Make all the balls until dough is over.
- At the same time, steam the grated coconut, add pinch of salt and a pandan leaf to give nice smells.
- Boil the dough for 5-10 mins, once they are on the surface then remove from the water.
- Roll them into steamed coconut then serve. Enjoy!.
Here, we share our ondeh-ondeh or klepon recipe that cuts no corners. Instead of using pandan extract or food colouring, our recipe calls for real pandan juice, giving the rice cake casing a natural green hue. One point to note though, while gula melaka is used in Malaysia and Singapore, Indonesians use gula. 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.
