Difference between revisions of "Klepon"
RealRecipes (talk | contribs) m (moved Cookbook:Klepon to Klepon: Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Indonesia|Cuisine of Indonesia]] |
| − | '''Klepon''' (pronounced Klê-pon) is a traditional [[ | + | '''Klepon''' (pronounced Klê-pon) is a traditional [[Indonesian cuisine|Indonesian]] rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid '''gula jawa''' ([[Gula Jawa|Palm sugar]]), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the [[Pandan|pandan]]. |
==Ingredients== | ==Ingredients== | ||
| − | *300 gram [[ | + | *300 gram [[Rice Flour|glutinous rice flour]] |
| − | *30 grams [[ | + | *30 grams [[Sagoo|sagoo flour]] |
*8-10 pandan leaves or pandan paste | *8-10 pandan leaves or pandan paste | ||
| − | *150 gram [[ | + | *150 gram [[Gula Jawa|gula jawa]] (palm sugar) |
| − | *300 gram grated [[ | + | *300 gram grated [[Coconut|coconut]] |
*water | *water | ||
Revision as of 18:02, 5 April 2012
| Cuisine of Indonesia
Klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (Palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan.
Ingredients
- 300 gram glutinous rice flour
- 30 grams sagoo flour
- 8-10 pandan leaves or pandan paste
- 150 gram gula jawa (palm sugar)
- 300 gram grated coconut
- water
Procedure
- Grind pandan leaves finely, mix with water or just use pandan paste. Grate the coconut, put aside.
- Mix Glutinous Rice Flour and Sagoo Flour until well mixed, add pandan paste and a little water. Mix well with hand until it formed a soft green dough. make Make sure that the dough is not to hard, if necessary add a bit more of water.
- Form a little balls shape with 2-3 cm diameter, push it with your finger to make a small hole, fill it with palm sugar, close it again and form a ball.
- Boil a lot of water in a big stock pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they emerge on the surface of the boiling water. Take them out and drain.
- Sprinkle or rolled the balls on shredded coconut.
