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) 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. Klepon or sweet glutinous rice balls with palm sugar on green leaf. You can have Klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you cook that.

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

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

Flat vector design for menu or poster. 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. Klepon utilizes simple ingredients, in an easy way, to make something really. Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon.

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..

In Malaysia and Singapore, onde-onde is referred to these delicious glutinous rice balls filled with gula melaka (palm sugar). As you bite into an Onde-Onde, the melted palm sugar flows out. Sweet Coconut Rice Balls (Klepon) I made this with my mom when i was a little girl, only for special occasions. Glutinous rice balls with brown sugar in the middle covered in shredded coconut. Indonesian Food Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full.