KOMPAS.com – Klepon is a snack that is commonly found in a number of regions in Indonesia.
Quoted from the book “Indonesian Cakes” by Yasa Boga (2015) published by PT Gramedia Pustaka Utama, klepon is a typical Central Javanese snack which is also known as boh roum-roum in Aceh and onde-onde si pulut in North Sumatra.
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This recipe uses suji leaves to give it a green color, and whiting to make it chewy when bitten.
The grated coconut ointment should be added immediately to the cooked klepon later. If you want it to last longer, you should steam the grated coconut anointing for five to 10 minutes.
Check out the recipe and how to make sticky rice flour klepon from “Indonesian Cakes” the work of Yasa Boga (2015) published by PT Gramedia Pustaka Utama.
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Material:
- 250 gr sticky rice flour
- 1/4 tsp salt
- 1/2 tsp whiting water
- 2 tablespoons suji leaf water
- 125 ml warm water
- 100 gr brown sugar (finely sliced)
Ingredients for grated coconut anointing:
- Grated coconut from 1/2 a slightly young coconut
- 1/4 tsp salt
- Anoint grated coconut. Mix the grated coconut with salt, put it in a banana leaf container or small bowl.
- Add the sticky rice flour, salt, whiting water and suji leaf water to a container and then mix. Gradually add water while kneading until the dough is smooth and can be formed.
- Separate the dough into 15 pieces, then shape it into a round shape using your hands, then flatten it. Add a teaspoon of brown sugar to the center. Wrap the brown sugar into the dough, leaving no gaps. Round again.
- Pour one liter of water into the pan. After boiling, add the klepon mixture one by one. When the dough has floated, lift it, then drain it. Turn it over the grated coconut ointment before eating.
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