Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, klepon (glutinous rice balls with palm sugar filling). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Klepon (glutinous rice balls with palm sugar filling) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Klepon (glutinous rice balls with palm sugar filling) is something that I have loved my whole life. They’re fine and they look fantastic.

Prepare the filling by shaving the palm sugar block with a sharp knife. Make sure to mince it as finely as possible to make sure the filling will be fully melted after cooking. Prepare a large pot of water to boil Klepon while working on the dough. Klepon (pronounced Klē-pon), or kelepon, is a snack of sweet rice cake balls filled with molten palm sugar and coated in grated coconut.

To begin with this recipe, we must first prepare a few components. You can cook klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):

1. Take 250 g glutinous rice flour
2. Take 200 ml water for klepon (warm)
3. Make ready Green colouring, better if it's from suji or pandan
4. Prepare Water for boiling
5. Get 50 g palm sugar or jaggery, grated
6. Prepare 1/2 teaspoon salt
7. Take 1/2 teaspoon baking powder
8. Prepare Coconut coating
9. Get 100 g dessicated coconut
10. Prepare 1/4 teaspoon salt

Place the glutinous rice flour in a mixing bowl and slowly add water and pandan paste, mixing with your hands. Stop adding water when the dough forms a ball that doesn't stick to your hands. Klepon is sweet snacks and dessert from Indonesia that are made of glutinous rice flour with brown sugar filling and are coated with coconuts. Whilst Klepon has palm sugar on the inside with grated coconut on the outside.

Steps to make Klepon (glutinous rice balls with palm sugar filling):

1. Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring.
2. Pour them little by little to the flour that has been mixed with baking powder and salt until you can make a ball with them, then stop even if there are leftover water. If it's too liquidy you can add more flour.
3. Grate the sugar. Put about half a tablespoon of sugar on a palm-sized flattened batter. Roll them into balls. This should make between 12-18 balls.
4. Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other.
5. Enjoy for warm filling, or wait until they cool enough.

Klepon is sweet snacks and dessert from Indonesia that are made of glutinous rice flour with brown sugar filling and are coated with coconuts. Whilst Klepon has palm sugar on the inside with grated coconut on the outside. But the glutinous rice bit has exactly the same texture. These Indonesian rice balls are prepared with glutinous rice flour shell that is wrapped around a palm sugar filling. The origin of klepon is typically associated with Java, while the same treat is better known as onde-onde or buah melaka in some parts of Sulawesi, Sumatra, and Malaysia.

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