Recipe of Jamie Oliver Klepon (glutinous rice balls with palm sugar filling)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, klepon (glutinous rice balls with palm sugar filling). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Klepon (glutinous rice balls with palm sugar filling) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Klepon (glutinous rice balls with palm sugar filling) is something which I’ve loved my entire life.

Klepon is a traditional Indonesian green rice cake filled with liquid palm sugar and coated in grated coconut. It is one of the most popular Indonesian traditional snacks and commonly found in Indonesia, Malaysia, Brunei, and Singapore. Klepon is actually a Javanese name for these sweet glutinous rice balls. Klepon is a glutinous rice ball with palm sugar filling, coated in grated coconut.

To get started with this particular recipe, we must 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 cook it.

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

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

Klepon Klepon is a sweet snack made of glutinous rice flour with palm sugar filling and coated with grated coconut. These deliciously chewy sweet treats are very popular in Java, Indonesia. You can find street food sellers who do Klepon in most traditional markets across Java. Klepon (Sticky Rice Ball Stuffed with Palm Sugar) was originally from Java in Indonesia.

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.

You can find street food sellers who do Klepon in most traditional markets across Java. Klepon (Sticky Rice Ball Stuffed with Palm Sugar) was originally from Java in Indonesia. You can also find it in Singapore and Malaysia and it is called Onde Onde. It is made of glutinous rice flour with a sweet surprise inside, which is liquid palm sugar. Every Indonesian children know how to eat it properly.

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