Klepon is a traditional snack that you may already be familiar with. It is quite popular here during Ramadan, and you know it is one of my favorite foods. I am quite fond of this dish and often make different variations of klepon, such as sweet potato klepon and cassava klepon. Each recipe has many differences in preparation and steps. This is because the ingredients used are different, even though the names are the same and the end results are similar.
This klepon recipe is the original recipe that my mother often makes. Over time, klepon has become very modern and there are many variations, but in my opinion, the original variation is still the best.
The preparation process is quite simple, but in my opinion, the most challenging part is mixing the filling into the dough. Adding solid palm sugar while boiling will cause it to melt and potentially explode. This can ruin the klepon, so you must follow the steps carefully.
Ingredients
300 grams glutinous rice flour
200 ml water
1/2 teaspoon salt
4 drops green food coloring
6 pandan leaves
100 grams brown sugar
1/2 grated coconut
¼ teaspoon salt
Procedure
Prepare the grated coconut first, mix the coconut with a little salt, ad pandan leave then steam briefly.
Prepare water from the pandan leaves. Cut the pandan leaves, blend and then juice them with water, then strain into a pan.
Cook until warm. You can add salt immediately or later.
Mix the glutinous rice flour, add warm water little by little while kneading.
Add a little pandan paste to make the color more appealing, knead until smooth.
Take a small amount of dough, flatten it, then add palm sugar for the filling as needed. Roll it into a ball so that the sugar does not leak out when boiled.
Boil in boiling water for about 3 to 5 minutes, you can tell when it floats, remove and drain briefly.
Roll the klepon in grated coconut until evenly and completely coated.
Results and serving
When serving, you can sprinkle with granulated sugar to taste. I don't add anything else. This klepon dish is very popular during Ramadan. This is the original version of klepon. I think you should try it because it's really delicious.
It tastes sweet and savory on the outside, with a very chewy texture, and the best part is when you bite into it and the brown sugar explodes in your mouth. It's a pleasant surprise and really delicious. I'm sure anyone who tries it will love it.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.