Cookbook:Klepon (Indonesian Sweet Boiled Rice Cake)
| Klepon (Indonesian Sweet Boiled Rice Cake) | |
|---|---|
| Category | Dumpling recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Indonesia
Klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green due to its pandan content.
Ingredients
edit- 8–10 pandan leaves or pandan paste
- 300 g glutinous rice flour
- 30 g sago flour
- 150 g gula jawa (palm sugar)
- 300 g grated coconut
- Water
Procedure
edit- If using whole pandan leaves, grind them to a smooth paste with a little water if necessary.
- Combine the glutinous rice flour and sago flour until well-mixed. Stir in the pandan paste, then gradually mix in water until it forms a soft green dough.
- Shape the dough into small balls about 2–3 cm in diameter. Make a small hole in the balls with your finger. Fill the hole with palm sugar, and seal the dough to enclose the sugar. Gently reshape it into a ball if necessary.
- Boil a lot of water in a large pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they rise to the surface.
- Drain the dumplings.
- Roll the dumplings in the shredded coconut, and serve.