Einsteiger
Korean
Kimchi Jjigae (Kimchi Stew)
Quelle: Traditionell
30 Min.3420 kcal
Laktosefrei🌶️🌶️
Klepon
Green rice-flour balls filled with palm sugar, boiled and rolled in fresh coconut — bite one whole and the sugar bursts hot in your mouth, which is the entire reason they exist.
Quelle
Rezept von Javanese home kitchens · 🏺 Traditionell · Javanese household cooking
Java · pandan and palm sugar — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Southeast Asian confection of glutinous rice flour filled with palm sugar and coated in grated coconut, also known as onde-onde or buah Melaka. Quantities, the steam-the-coconut step and the sealing warning are this book's own.
Zubereitung im Video · 3 Videos
⏱ 45 Min.🍽 6 Portionen🔥 190 kcal🇮🇩 Indonesien
HalalVegetarischVeganGlutenfreiLaktosefrei
Zubereitung
Steam the grated coconut with the salt for 8 minutes, then spread it on a tray to cool.
💡 Steaming the coconut is what keeps it from souring by the afternoon. Raw grated coconut turns within hours in a warm kitchen.
Mix the rice flour with the pandan water a little at a time into a soft dough that does not crack.
Take a walnut of dough, flatten it, put a pinch of palm sugar in and seal it completely. Roll smooth.
💡 Seal it properly and check for thin spots. One weak patch and the sugar leaks into the water, leaving a hollow ball and a brown pot.
Boil in plenty of water until they float, about 3 minutes, then give them 30 seconds more.
Lift them straight into the steamed coconut and roll while still wet.
Eat within the day, whole, in one bite.
💡 Tipps
- Called onde-onde in Malaysia and Singapore, where onde-onde means something else entirely in Indonesia — a sesame-coated fried ball. Same word, two dishes, one border.
- Molten palm sugar burns. Warn people, and let the first one cool a moment.
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