Klepon

Name: Klepon
Total time: 45 min
Yield: 6
Cuisine: Javanese
Ingredients: 300 g Glutinous rice flour; 8 leaves / 200 ml Pandan leaves, blended with water and strained; 150 g Palm sugar, chopped very small; 200 g Fresh grated coconut; 1/2 tsp Salt; 2 L Water for boiling

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.

Источник

Автор рецепта Javanese home kitchens · 🏺 Традиционное · 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.

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⏱ 45 мин🍽 6 порций🔥 190 ккал🇮🇩 Индонезия

ХаляльВегетарианскоеВеганскоеБез глютенаБез молочного

Ингредиенты

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Приготовление

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.

💡 Советы

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.