Onde-onde or it can also be called klepon cake is a cake made from glutinous rice flour and shaped round and inside the circle there is palm sugar as a sweetener. Usually this klepon cake is made with pandan green color and steamed then sprinkled with steamed fresh coconut on top. It's the perfect blend of flavours. I have also shared this steamed glutinous rice flour klepon cake recipe to the community, but today I will share my klepon cake recipe with cassava mixture and I will make it in a variety of interesting colors so it's not boring.
Actually, this typical Indonesian klepon cake has many types and this cake can also be fried, not only that in various regions in Indonesia this klepon cake also has different names according to the customs and culture of each region. That is Indonesia with all its diversity. My parents, who are Javanese, often call this klepon cake with the name Ondol-Ondol because of its round shape.
You can enjoy this klepon cake in the late afternoon with tea or coffee friends and chat with your family to tell exciting things that happen while you are working, you can enjoy this kua warm and you can also enjoy it cold after you put it in. into the refrigerator first, it all depends on our individual tastes,
And I will share this klepon cake recipe with you with basic ingredients that are easy to get.
Materials needed
1. 250 grams of glutinous rice flour
2. 200 grams of cassava
3. Pandan green coloring to taste
4. Red coloring to taste
5. Palm sugar to taste
6. Steamed fresh coconut to taste.
How to make :
1. Peel and wash the cassava until clean, then the cassava can be grated or in a blender
2. After the cassava is smooth without squeezing the starch, add the glutinous rice flour and stir until everything is well blended, if necessary, you can add a tablespoon or two of water, so that the dough becomes softer
3. After the dough is well mixed then divide the dough into 3 parts
4. After that you can give each dough color and stir again until the dough and color are evenly mixed.
5. Thinly slice the palm sugar so that it can be added to the klepon dough
6. After that take one of the dough that has been colored then flatten the dough and put the palm sugar that has been sliced earlier, then round the dough again, and so on until the dough is all round.
7. After the dough is finished in a round shape, the final step is to steam the klepon.
8. Steam the klepon with only 5 to 7 minutes, so that the dough does not expand to the side and the benth of the klepon cake does not become round again.
9. After that remove the klepon cake and sprinkle with grated coconut.
10. The klepon cake can already be enjoyed.
I made these colorful klepon cakes into 2 shapes, some of which I stabbed using a skewer and some that I stacked, all of them are just for viewing patterns to make it much more interesting, I hope you like my recipe today, greetings from us Tomi and Maya from Binjai City, Indonesia