Best Idea to Homemade Appetizing Klepon (glutinous rice balls with palm sugar filling)
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To make an unforgettable Klepon (glutinous rice balls with palm sugar filling), below are the ingridients needed:
- Prepare 250 g of glutinous rice flour.
- You need 200 ml of water for klepon (warm).
- You need of Green colouring, better if it's from suji or pandan.
- Get of Water for boiling.
- Get 50 g of palm sugar or jaggery, grated.
- Use 1/2 teaspoon of salt.
- Provide 1/2 teaspoon of baking powder.
- Take of Coconut coating.
- Provide 100 g of dessicated coconut.
- Get 1/4 teaspoon of salt.
After preparing the components, next you are good to cook your tasty Klepon (glutinous rice balls with palm sugar filling) by following the guidances below:
- 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..
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. 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. 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?
Recipe : Klepon (glutinous rice balls with palm sugar filling)
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