Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, klepon (glutinous rice balls with palm sugar filling). It is one of my favorites. For mine, I am going to 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 well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Klepon (glutinous rice balls with palm sugar filling) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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):
- Take 250 g glutinous rice flour
- Make ready 200 ml water for klepon (warm)
- Make ready Green colouring, better if it's from suji or pandan
- Get Water for boiling
- Take 50 g palm sugar or jaggery, grated
- Get 1/2 teaspoon salt
- Take 1/2 teaspoon baking powder
- Get Coconut coating
- Take 100 g dessicated coconut
- Make ready 1/4 teaspoon salt
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Instructions to make Klepon (glutinous rice balls with palm sugar filling):
- Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring.
- 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.
- 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.
- Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other.
- Enjoy for warm filling, or wait until they cool enough.
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