Klepon (Sticky Rice Ball Stuffed with Palm Sugar)
Often served with afternoon tea, these green little bite-size balls, coated in freshly grated coconut usually come in a foursome and are loosely packed in a mini shallow box made of banana leaves.
There is a simple technique on how to eat them. Pop one in, close your mouth, slowly take a bite into the chewy outer part.
Inside, comes a surprise in a form of sweet, nutty melted gula jawa (Indonesian palm sugar) that will fill your entire mouth.
Klepon (Sticky Rice Ball Stuffed with Palm Sugar)
Often served with afternoon tea, these green little bite-size balls, coated in freshly grated coconut usually come in a foursome and are loosely packed in a mini shallow box made of banana leaves.
There is a simple technique on how to eat them. Pop one in, close your mouth, slowly take a bite into the chewy outer part.
Inside, comes a surprise in a form of sweet, nutty melted gula jawa (Indonesian palm sugar) that will fill your entire mouth.
Open in Cookpad AppSteps
- 1
Mix the glutinous rice flour, rice flour, and 1/2 tsp sugar with the lukewarm water and green food coloring into a firm but flexible dough.
- 2
Pull off one full tablespoon of the dough and shape it into a ball with approximately 2½ cm (1 inch) in diameter.
- 3
Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands.
- 4
Prepare all the balls and set them aside.
Prepare a pot half filled with water and bring it to a boil.
Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut. - 5
It would be more enjoyable if you eat this klepon cake while it is still warm with your coffee or tea. Or just for snack or dessert.
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