Easiest Way to Prepare Perfect Klepon (Traditional Indonesian Kue)

Easiest Way to Prepare Perfect Klepon (Traditional Indonesian Kue) Delicious, fresh and tasty.

Klepon (Traditional Indonesian Kue). Klepon (Traditional Indonesian Kue) Klepon is one of market munchies, famous in Indonesia and neighboring countries (Malaysia, Singapore, Brunei). When I wa. more Angela Mertoyono In my kitchen! 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.

In my case, Klepon is forever the one that makes me nostalgic for the good old days.

My mom usually bought some at nearby traditional markets or school's snack vendors.

Klepon are Indonesian style rice balls, stuffed with palm sugar.

You can have Klepon (Traditional Indonesian Kue) using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Klepon (Traditional Indonesian Kue)

1. Prepare 1 cup of grated coconut.

2. You need 1/2 tsp of salt.

3. It’s 1 tsp of sugar.

4. You need 3 strips of pandan leaves, about 10 cm, bruised (optional, but it does make the coconut smell sweeter).

5. Prepare 1 cup of + 2 tbsp glutinous rice flour.

6. It’s 1/4 cup of rice flour.

7. It’s 1/2 cup of water.

8. It’s 1/4 tsp of pandan paste (it depends on the strength of the paste, so I suggest you add bit by bit).

9. You need 50 gram of palm sugar (the solid type), cut carefully into cubes/splinters.

10. It’s of Water for boiling the klepon.

Not only is klepon very delicious alongside your cup of tea or as a nice dessert after your lush rice table, but it also looks pretty good.

Kue cucur is a traditional Indonesian snack that's also popular in Malaysia (kuih cucur) and Thailand (khanom fak bua).

It's made with a combination of palm sugar, fried rice flour, and coconut milk that's fried until crispy.

Klepon is traditionally coloured green with a paste made from the leaf of pandan or the dracaena plant (daun suji) — whose leaves are used widely in Southeast Asian cooking.

Klepon (Traditional Indonesian Kue) step by step

1. Mix grated coconut with salt and sugar and pandan leaves. Steam for about ten minutes. Remove the leaves. Set to cool..

2. Combine glutinous rice flour, rice flour, water, and pandan paste. Knead until you can easily form balls with it. If it is too sticky, add more rice flour, if too solid, add more water..

3. Boil water in a pan. Carefully form a ball and then flatten it. Add the palm sugar inside. Seal it and make sure there are no leaks. Immediately put it in the pan of boiling water. If you make the balls in advance before putting them in boiling water, leaks might occur, so make the balls and plunge them in water as soon as they are ready..

4. When they are floating, scoop them and roll them in the coconut mixture. If you want a liquid filling, wait 2-3 minutes more after they are floating..

5. When they have cooled, enjoy!.

Klepons are green-colored rice cake balls filled with liquid palm sugar and coated with grated coconut.

It's a popular snack across Southeast Asia, though it may have originated from Java.

Photo: Yun Huang Yong / Wikimedia Commons Kue Indonesia.

This dataset contain images of various traditional cake from Indonesia.

More specifically: Kue Klepon; Kue Lumpur; Kue Kastengel; Kue Putri Salju; Kue Serabi; Kue Dadar Gulung; Kue Lapis; Kue Risoles "Kue" means cake in Indonesia.