Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, klepon (sticky rice ball stuffed with palm sugar). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Klepon (Sticky Rice Ball Stuffed with Palm Sugar) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Klepon (Sticky Rice Ball Stuffed with Palm Sugar) is something that I have loved my entire life.
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 get started 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 can achieve it.
The ingredients needed to make Klepon (Sticky Rice Ball Stuffed with Palm Sugar):
- Get glutinous rice flour
- Take rice flour
- Prepare luke warm water
- Get pasta pandan / green food coloring
- Get coconut sugar/ palm sugar
- Make ready fresh grated coconut mixed with 1/2 yep salt
- Make ready sugar
When using granulated sugar, there will be less sugar in each klepon and the balance between the sticky rice. Klepon (pronounced Klē-pon), or kelepon, is a traditional Javanese green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia.. 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.
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.
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 is a traditional Indonesian green rice cake filled with liquid palm sugar and coated in grated coconut. It is one of the most popular Indonesian traditional snacks and commonly found in Indonesia, Malaysia, Brunei, and Singapore. The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls.
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