How to Prepare Any-night-of-the-week Klepon (Rice cake balls filled with liquid brown sugar)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, klepon (rice cake balls filled with liquid brown sugar). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Klepon (Rice cake balls filled with liquid brown sugar) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Klepon (Rice cake balls filled with liquid brown sugar) is something that I have loved my entire life. They are fine and they look fantastic.

Klepon (also known as onde onde in Malaysia and Singapore) is a sweet rice cake treat you'll want to whip up again and again. Bite into hot, bursting gula melaka, surrounded by chewy pandan and soft coconut, in this addictive Indonesian snack.. Stuffed Rice Balls): The first time I tried Klepon I couldn't stop eating them; the chewy rice body It's absolutely delicious. Klepon is without doubt one of my favorite traditional indonesian desserts.

To get started with this recipe, we have to prepare a few components. You can have klepon (rice cake balls filled with liquid brown sugar) using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Klepon (Rice cake balls filled with liquid brown sugar):

1. Make ready 100 gr streamed sweet potato
2. Make ready 100-150 gr glutinous rice flour
3. Prepare 15 ml water
4. Get 1/2 tsp salt
5. Get Water to boil
6. Prepare leaf Pandan
7. Prepare 1 tsp red food colouring
8. Take 50 gr grated coconut
9. Get Pinch salt
10. Get Brown sugar for filling

Then little balls are made and stuffed with chopped palm sugar. The balls are cooked in simmering These klepon were served as the dessert of the Asian-themed food & wine evenings I've been The Asian dinners also include homemade sushi, thai fish cakes, thai green curry with shrimp, Japanese. Resep dengan petunjuk video: Jajanan satu ini cara makannya sama seperti sushi, "one bite" atau sekali makan. Karena isian di dalamnya akan meledak, jadi bila tidak lgsg dimakan dalam sekali.

Steps to make Klepon (Rice cake balls filled with liquid brown sugar):

1. Steam the sweet potato and mash them in a bowl
2. Add the flour and water in several steps, don't add the flour all together
3. Mix it until it reaches the right texture where you can pick and mold into ball shape
4. Add the colour, mix it using hand so the colour is fully incorporated
5. Boil some water in a pot on medium heat and add a pandan leaf
6. While waiting for the water to boil, starting forming the ball from the dough, add little bit of brown sugar inside, and cover it well so it won't leak when it's boiled in the water
7. Make all the balls until dough is over
8. At the same time, steam the grated coconut, add pinch of salt and a pandan leaf to give nice smells
9. Boil the dough for 5-10 mins, once they are on the surface then remove from the water
10. Roll them into steamed coconut then serve. Enjoy!

Resep dengan petunjuk video: Jajanan satu ini cara makannya sama seperti sushi, "one bite" atau sekali makan. Karena isian di dalamnya akan meledak, jadi bila tidak lgsg dimakan dalam sekali. 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. Onde-onde can be found in morning markets, school canteens and sold by Mak Cik's or Pak. Klepon is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut.

So that is going to wrap it up with this special food klepon (rice cake balls filled with liquid brown sugar) recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!