Ingredients
- 1 cup
- 3/4 cup Green leaves lettuce
- 1/2 cup
- 1/2 cup
- to taste
- for fragrance and color Banana leavesoptional
- for fragrance and coloroptional
Directions
Klepon: A Delightful Indonesian Snack for Any Occasion
Klepon is a beloved Indonesian snack that embodies the rich flavors and culinary heritage of the archipelago. This delightful treat, often enjoyed during special occasions and daily cravings alike, offers a perfect balance of sweetness and chewiness, with a surprise burst of coconut flavor at its core. Here’s how you can create this traditional Indonesian gem in the comfort of your own kitchen
Klepon is best when served fresh and warm. The outer layer is delightfully chewy, while the sweet and fragrant coconut sugar filling provides a burst of flavor. These little green gems are not only a treat for your taste buds but also a beautiful representation of Indonesian culinary culture.
Steps
1 Done | In a mixing bowl, combine the glutinous rice flour and boiling water. Mix well until it forms a smooth dough. If using pandan leaves, you can also blend them with the boiling water and strain it before mixing. |
2 Done | Knead the dough until it becomes pliable and no longer sticky. If needed, you can add a little more glutinous rice flour to achieve the right consistency. |
3 Done | In a separate bowl, mix the grated palm sugar with a pinch of salt. Ensure that the sugar is evenly coated with the salt. |
4 Done | Take a small portion of the dough, about the size of a marble, and flatten it with your palms. Place a small amount (about 1/2 teaspoon) of the grated palm sugar in the center of the flattened dough. |
5 Done | Carefully pinch and seal the edges of the dough, ensuring that the palm sugar is completely enclosed. Roll it between your palms to form a smooth ball. Repeat this process until all the dough is used. |
6 Done | In a pot, bring water to a boil. Once boiling, carefully drop the klepon balls into the water. Boil them for about 3-4 minutes or until they float to the surface. |
7 Done | While the klepon is boiling, prepare a bowl of desiccated coconut. |
8 Done | Using a slotted spoon, remove the cooked klepon from the boiling water and immediately roll them in the desiccated coconut. Ensure that each klepon is well coated. |
9 Done | Place the coated klepon on a plate and let them cool slightly before serving. |
10 Done | Serve the klepon while still warm. The outer layer should be soft and chewy, with a sweet palm sugar filling. Enjoy with a cup of hot tea of coffee! |
