Klepon (Traditional Indonesian Kue)

Name: How to cook Klepon (Traditional Indonesian Kue) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15-20 klepon
Cuisine: Us

Introduce

Chef :

Angela Mertoyono

Klepon (Traditional Indonesian Kue)

Klepon is one of market munchies, famous in Indonesia and neighboring countries (Malaysia, Singapore, Brunei). When I was growing up, some also call this onde-onde, even though most people living in Java island would associate onde-onde with another type of snack/dessert. Taste-wise, it is like mochi, with liquid palm sugar inside. Needless to say, you have to be careful when eating klepon since you can stain your clothes if you squirt the palm sugar. I cut the palm sugar carefully so not all will melt inside the klepon. If you want a more authentic taste, boil the klepon 2-3 minutes more after it floats to have a liquid filling.

Ingredient

Food ration :

15-20 klepon

1 cup

grated coconut

1/2 tsp

salt

1 tsp

sugar

3 strips

pandan leaves, about 10 cm, bruised (optional, but it does make the coconut smell sweeter)

1 cup

+ 2 tbsp glutinous rice flour

1/4 cup

rice flour

1/2 cup

water

1/4 tsp

pandan paste (it depends on the strength of the paste, so I suggest you add bit by bit)

50 gram

palm sugar (the solid type), cut carefully into cubes/splinters

Cooking instructions

* Step 1

Mix grated coconut with salt and sugar and pandan leaves. Steam for about ten minutes. Remove the leaves. Set to cool.

* Step 2

Combine glutinous rice flour, rice flour, water, and pandan paste. Knead until you can easily form balls with it. If it is too sticky, add more rice flour, if too solid, add more water.

* Step 3

Boil water in a pan. Carefully form a ball and then flatten it. Add the palm sugar inside. Seal it and make sure there are no leaks. Immediately put it in the pan of boiling water. If you make the balls in advance before putting them in boiling water, leaks might occur, so make the balls and plunge them in water as soon as they are ready.