Recipe of Super Quick Homemade Klepon (glutinous rice balls with palm sugar filling)
Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Favorite Klepon (glutinous rice balls with palm sugar filling). 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 (glutinous rice balls with palm sugar filling), 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 (glutinous rice balls with palm sugar filling) 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 (glutinous rice balls with palm sugar filling) is 2-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Klepon (glutinous rice balls with palm sugar filling) estimated approx 30 minutes.
To get started with this recipe, we must prepare a few ingredients. You can cook Klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you can achieve it.
Another one of my mother's recipes for #mycookbook.
I have glutinous rice and dessicated coconut and wanting to eat something chewy. This is also only need to be boiled.
I like eating them cold but if you want the filling to be liquidy, eating warm is the best. Careful of explosion though, one of my British friends sadly living the tale of sudden palm sugar explosion.
Malaysian also calls this onde-onde but for me onde-onde is a different snack (that I will make next time), so no worries, this is the same snack.
Utensils:bowl, pan
Ingredients and spices that need to be Get to make Klepon (glutinous rice balls with palm sugar filling):
- 250 g glutinous rice flour
- 200 ml water for klepon (warm)
- Green colouring, better if it's from suji or pandan
- Water for boiling
- 50 g palm sugar or jaggery, grated
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Coconut coating
- 100 g dessicated coconut
- 1/4 teaspoon salt
Instructions to make Klepon (glutinous rice balls with palm sugar filling)
- Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring.
- 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.
- 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.
- Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other.
- Enjoy for warm filling, or wait until they cool enough.
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So that is going to wrap this up with this special food Step-by-Step Guide to Make Award-winning Klepon (glutinous rice balls with palm sugar filling). Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!