Klepon. Klepon (pronounced Klē-pon), or kelepon, is a traditional Indonesian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Java, Indonesia. The sweet glutinous rice balls is one of popular Indonesian kue, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore, through Indonesian diaspora. We thought it was about time we paid homage to klepon. Our klepon recipe is a lot of fun to make, particularly if you decide to make the green food colouring yourself. I recently discovered, tucked away and growing against my front fence was the wonder- plant of food colouring 'daun suji.' which then became another good reason to make klepon. The klepon is done, when they float to the surface. For a more softer core, leave them in for about a minute extra. Let them cool down a bit and roll them through the coconut. I have some leftover roasted shredded coconut so I mix that through the white coconut flakes too. 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. Klepon is a glutinous rice ball with palm sugar filling, coated in grated coconut. The sticky, sweet and savoury ball originates in Indonesia and can be found in other neighbouring countries such as Malaysia, Singapore and Brunei.

Klepon The klepon is done, when they float to the surface. For a more softer core, leave them in for about a minute extra. Let them cool down a bit and roll them through the coconut. Klepon . Anda sedang mencari inspirasi resep klepon yang unik? Cara menyiapkannya memang susah-susah gampang. Jika keliru mengolah maka hasilnya akan hambar dan bahkan tidak sedap. Padahal klepon yang enak harusnya sih memiliki aroma dan rasa yang dapat memancing selera kita. Klepon (pronounced Klē-pon), or kelepon, is a traditional Indonesian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Java, Indonesia. The sweet glutinous rice balls is one of popular Indonesian kue, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore, through Indonesian diaspora. We thought it was about time we paid homage to klepon. Banyak hal yang sedikit banyak berpengaruh terhadap kualitas rasa dari klepon, pertama dari jenis bahan, lalu pemilihan bahan segar sampai cara membuat dan menyajikannya. Tidak usah pusing kalau hendak menyiapkan klepon yang enak di mana pun anda berada, karena asal sudah tahu triknya maka hidangan ini mampu jadi suguhan istimewa. Berikut ini ada beberapa tips dan trik praktis dalam mengolah klepon yang siap dikreasikan. Anda bisa membuat Klepon memakai 9 bahan dan 5 tahap pembuatan. Berikut ini langkah-langkah untuk membuat hidangannya.

Dibawah ini adalah Bahan-Bahan Klepon

kamu Membutuhkan 100 gr tepung ketan.
Ambilah Secukupnya kelapa parut.
Siapkan Secukupnya gula merah.
Ambilah Air untuk adonan ketan.
Carilah 2 lembar daun pandan.
Kamu Perlu 5 lembar daun suji.
Siapkan 1 tetes pewarna makanan hijau.
kamu Membutuhkan Sejumput garam.
Carilah 50 ml air.

I have some leftover roasted shredded coconut so I mix that through the white coconut flakes too. 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. Klepon is a glutinous rice ball with palm sugar filling, coated in grated coconut.

Cara membuat Klepon

Blender daun suji, daun pandan dan air. Saring, tambahkan pewarna makanan dan sejumput garam. Kemudian rebus hingga mendidih.
Dalam wadah, tambahkan air tadi ke tepung ketan sedikit demi sedikit dan uleni hingga kalis. Kalau kurang airnya bisa ditambah sedikit2.
Sisir gula merah untuk isian. Ambil sedikit adonan, pipihkan, isi dengan gula merah kemudian bentuk bulatan2. Lakukan hingga adonan habis. Saya jadi 15 butir kleponnya.
Didihkan air secukupnya. Masukkan klepon dan masak hingga mengapung. Kemudian tiriskan.
Balurkan klepon yg sudah matang dalam kelapa parut. (Karena saya kelapa parutnya beku, saya sangrai sebentar sambil ditambahn sejumput garam.

The sticky, sweet and savoury ball originates in Indonesia and can be found in other neighbouring countries such as Malaysia, Singapore and Brunei. In Singapore and Malaysia, klepon is called ondeh-ondeh. Serve Once cooked, remove them from the water with a slotted spoon and roll it around the grated coconut. Note: The gula melaka within is scaldingly hot so wait for it to cool slightly before eating to avoid burning your tongue. Klepon is a sweet snack made of glutinous rice flour with palm sugar filling and coated with grated coconut.