Recipe of Super Quick Homemade Klepon (Traditional Indonesian Kue)

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Quick Klepon (Traditional Indonesian Kue). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Klepon (Traditional Indonesian Kue), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Klepon (Traditional Indonesian Kue) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Klepon (Traditional Indonesian Kue) is 15-20 klepon. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Klepon (Traditional Indonesian Kue) using 10 ingredients and 5 steps. Here is how you cook that.

Klepon is one of market munchies, famous in Indonesia and neighboring countries (Malaysia, Singapore, Brunei). When I was growing up, some also call this onde-onde, even though most people living in Java island would associate onde-onde with another type of snack/dessert. Taste-wise, it is like mochi, with liquid palm sugar inside. Needless to say, you have to be careful when eating klepon since you can stain your clothes if you squirt the palm sugar. I cut the palm sugar carefully so not all will melt inside the klepon. If you want a more authentic taste, boil the klepon 2-3 minutes more after it floats to have a liquid filling. This recipe yields 15-20 klepons, depending on how big/small you form the balls. There are some leftover palm sugar from this recipe, so I used it for my coffee. Yumyum!

Ingredients and spices that need to be Make ready to make Klepon (Traditional Indonesian Kue):

1. 1 cup grated coconut
2. 1/2 tsp salt
3. 1 tsp sugar
4. 3 strips pandan leaves, about 10 cm, bruised (optional, but it does make the coconut smell sweeter)
5. 1 cup + 2 tbsp glutinous rice flour
6. 1/4 cup rice flour
7. 1/2 cup water
8. 1/4 tsp pandan paste (it depends on the strength of the paste, so I suggest you add bit by bit)
9. 50 gram palm sugar (the solid type), cut carefully into cubes/splinters
10. Water for boiling the klepon

Instructions to make to make Klepon (Traditional Indonesian Kue)

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!

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Homemade Klepon (Traditional Indonesian Kue). Thanks so much for your time. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!