Klepon (glutinous rice balls with palm sugar filling)
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
Klepon (glutinous rice balls with palm sugar filling)
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
Open in Cookpad AppSteps
- 1
Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring.
- 2
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.
- 3
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.
- 4
Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other.
- 5
Enjoy for warm filling, or wait until they cool enough.
Cooksnaps
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