Steps to Make Speedy Klepon (glutinous rice balls with palm sugar filling)

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, klepon (glutinous rice balls with palm sugar filling). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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. Klepon is actually a Javanese name for these sweet glutinous rice balls. Klepon is a glutinous rice ball with palm sugar filling, coated in grated coconut.

Klepon (glutinous rice balls with palm sugar filling) is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Klepon (glutinous rice balls with palm sugar filling) is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):

1. Get 250 g glutinous rice flour
2. Get 200 ml water for klepon (warm)
3. Take Green colouring, better if it's from suji or pandan
4. Make ready Water for boiling
5. Make ready 50 g palm sugar or jaggery, grated
6. Prepare 1/2 teaspoon salt
7. Prepare 1/2 teaspoon baking powder
8. Take Coconut coating
9. Get 100 g dessicated coconut
10. Get 1/4 teaspoon salt

Klepon Klepon is a sweet snack made of glutinous rice flour with palm sugar filling and coated with grated coconut. These deliciously chewy sweet treats are very popular in Java, Indonesia. You can find street food sellers who do Klepon in most traditional markets across Java. Klepon is one of Indonesians' favorite sweets.

Instructions to make Klepon (glutinous rice balls with palm sugar filling):

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.

You can find street food sellers who do Klepon in most traditional markets across Java. Klepon is one of Indonesians' favorite sweets. Klepon (Sticky Rice Ball Stuffed with Palm Sugar) was originally from Java in Indonesia. You can also find it in Singapore and Malaysia and it is called Onde Onde. It is made of glutinous rice flour with a sweet surprise inside, which is liquid palm sugar.

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