Klepon (glutinous rice balls with palm sugar filling)
Klepon (glutinous rice balls with palm sugar filling)

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, klepon (glutinous rice balls with palm sugar filling). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

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

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

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