How To Make The Sweet and Delicious Klepon From Indonesia

Klepon is a traditional Indonesian food made ​​from glutinous rice flour round and filled with brown sugar and usually the exterior sprinkled with grated coconut. Generally klepon size of the yolk and light green. Klepon is one of a variety of snack market and the most preferred because it has unique properties when eaten, that will squirt of sugar and sweet, savory and delicious. Klepon made ​​from glutinous rice flour dough is light green mixed with certain ingredients and formed small round and in it filled with brown sugar. Then cooked by steaming.

Once cooked cooled and then rolled on top and served with grated coconut powder. Addition is made from glutinous rice flour, klepon can also be made from other materials, for example is made from cassava. In Sumatra and Malaysia Country, klepon called " Onde-Onde ", whereas in Java and other parts of Indonesia confectionary called Onde-Onde is a ball of rice flour which contains a mixture of green beans covered with sesame seeds. Mention the differences between Java, Sumatra and Malaysia is often a cause of confusion and ambiguity in interpreting dumplings.

Klepon commonly sold with getuk and cenil (also called cetil) as a snack in the morning or afternoon. Klepon color is usually white or green depending on taste. This is recipe how to make delicious Klepon from Indonesia. Klepon recipe that we made ​​this time is called the "Onde-Onde" by Sumatra and Malaysia. Check it out.

Delicious Klepon from Indonesia

Ingredients :

• 300 grams of glutinous rice flour
• 4 tablespoons of boiling water
• 150 ml of warm milk
• 50 ml of water pandan suji leaf
• ½ tablespoon lime water
• 200 grams of brown sugar finely combed
• 1 young coconut, grated peel lengthwise
• Salt to taste

How to make :

1. Flush glutinous rice flour with boiling water and stir well. Add a little salt, water suji pandan leaves, and lime while pouring warm milk little by little until discharged and the dough can be formed.
2. Take the dough , then fill with sugar trimmed red comb. Form into spheres of large marbles, do the same thing until the dough runs out.
3. Boil the mixture into boiling water until cooked and floats. Remove and drain.
4. Mix the grated coconut and a little salt, stir. Steamed in a steamer pot with a given pandan leaves until done. Lift.
5. Roll the balls of sticky rice stew over the grated coconut until blended. Serve.

This dish is made for 30 pcs. Approximate nutritional content as follows :
1 Pcs: 75 Calories
Protein : 1 gram
Fat : 1.3 grams