Recipe: To Try At Home Klepon

Recipe: To Try At Home Klepon Delicious, fresh and tasty.

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.

Onde Onde (Klepon) In what can only be described as a party in your mouth, the Onde-Onde is a cute, little ball that quite literally bursts when you take a bite.

Imagine a jelly-filled donut but soft -the dough is made of glutinous rice flour infused with pandan, or screwpine leaf, juice, then filled with palm sugar and rolled in with grated.

You can cook Klepon using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Klepon

1. It’s 250 g of tapioca flour.

2. You need 50 g of rice flour.

3. Prepare 50 ml of cream.

4. It’s 50 ml of water.

5. You need of Green food colouring.

6. You need of Filling.

7. Prepare 50 gr of Palm sugar/ coconut Brown sugar.

8. It’s of Topping.

9. It’s 100 g of grated coconut.

10. It’s Pinch of sugar.

One of the most popular is 'klepon', glutinous rice balls with a sugary filling.

Here we share an easy-to-follow recipe for klepon.

Essentially many market snacks are made up of glutinous rice, coconut and palm sugar; klepon is made up of similar elements.

Glutinous rice flour, but with the added fragrance and flavour of the aromatic pandan.

Klepon step by step

1. Steam the coconut for about 10min and add pinch of salt, keep aside.

2. Mix the water and the cream on a glass.

3. In a bowl, mix both the flour and add the cream mixture little by little until the dough is formed and not sticky.

4. Add food colouring to give a soft green colour.

5. Then get some water in a medium pot and bring it to boil.

6. Take approximately 20g of dough, form a round shape then add little bit of brown sugar inside, and cover it well so it wont leak when it's boiled in the water.

7. Drop the ball into boiling water one by one after you fill it with brown sugar.

8. Wait until the balls come up to the surface / floating then remove from the water one by one.

9. Roll them in the steamed coconut then serve.

Serve Once cooked, remove them from the water with a slotted spoon and roll it around the grated coconut.

Note: The gula melaka within is scaldingly hot so wait for it to cool slightly before eating to avoid burning your tongue.

Klepon or kelepon we are not entirely sure.

Traditional Indonesian sweet rice desserts made with rice flour and flavored by the pandan leaf.

We learnt how to make these at a cooking class on Gili Air wth our good friends at Gili Cooking Classes - highly recommended for a sample of Indonesian cuisine.