Klepon (glutinous rice balls with palm sugar filling). When mixing glutinous flour and water together, pour in water bit by bit while mixing until get the right consistency. 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.

The small pieces of palm sugar initially are hard when inserted into glutinous rice dough and rolled into balls. The balls then are boiled, subsequently One must be careful when consuming a klepon. Besides the possibility that the bite could squirt and eject liquid palm sugar, a freshly boiled one. You can cook Klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Klepon (glutinous rice balls with palm sugar filling)

Prepare 250 g of glutinous rice flour.
It's 200 ml of water for klepon (warm).
It's of Green colouring, better if it's from suji or pandan.
It's of Water for boiling.
You need 50 g of palm sugar or jaggery, grated.
It's 1/2 teaspoon of salt.
Prepare 1/2 teaspoon of baking powder.
It's of Coconut coating.
Prepare 100 g of dessicated coconut.
Prepare 1/4 teaspoon of salt.

Klepon is Indonesian traditional snack that is sweet and delicious. My children like this kind of snack during evening tea time. Here is the Recipe Stop adding water when the dough forms a ball that doesn't stick to your hands. Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar) and coated with grated coconut.

Klepon (glutinous rice balls with palm sugar filling) instructions

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..

Onde-onde can be found in morning markets, school canteens and sold by Mak Cik's. Javanese traditional snack with palm sugar filling. Glutinous Rice flour Glutinous rice flour is not the same with rice flour. So make sure you get the right one as the regular rice flour will not give the DID You make this ondeh ondeh / klepon recipe? I love it when you guys snap a photo and tag to show me what you've made 🙂 Simply tag.