Delicious Klepon Recipes

Klepon or kelepon is a kind of traditional or traditional Indonesian food which belongs to the market dessert group. This food is made from sticky rice flour which is shaped like small balls and filled with brown sugar and then boiled in boiling water. The cooked Klepon is then rolled over the grated coconut so that it is attached so that the klepon appears to have grated coconut. Usually, klepon is placed in a container made of banana leaves.

In Sumatra, klepon is called "onde-onde", while in Java and other parts of Indonesia called Onde-onde are bebola rice flour containing green beans battered with sesame seeds. The mention of differences between Java and Sumatra is often the cause of errors and confusion in interpreting dumplings. Klepon is usually sold with getuk and cenil (also called cetil) as dessert in the morning or evening. The color of the telephone is usually white or green depending on taste. For klepon with green, you need to add coloring ingredients from suji leaves or pandan leaves.

Klepon cake is one of the traditional Indonesian desserts that is quite legendary. The sweetness of the filling of brown sugar in it blends nicely with savory flavors with the texture of a chewy cake. Sprinkled with grated coconut and if eaten there is a sensation of "nyess" when the phone is bitten. This dish is very suitable as a friend to drink tea while relaxing in the morning or evening.

Ingredients:

Glutinous rice flour 250 g

Rice flour 50 g

1350 ml mineral water

Pandan leaves to taste

Salt 1 tsp

Coconut, grated and then steamed

Brown sugar to taste, a delicate comb

3 tsp sugar

How to make klepon:

Prepare a clean container to make the mixture. The cleaned pandan leaves are then blended with 200 ml to be used as natural coloring. Set it aside. Add glutinous rice flour, rice flour, and salt. Stir until perfectly mixed. Pour little by little water coloring, pour while continuing to stir. Then pour little by little 150 ml mineral water, pour while continuing to stir. If the mixture is thick enough it doesn't need to add water. Stir until the mixture reaches the right thickness to then be formed and filled with brown sugar.

1. Take a little mixture, flatten it, and give a little brown sugar that has been combed before. It doesn't need to be too much so that later when boiled it doesn't spill out.

2. The shape of the dough becomes balls.

3. Repeat points 6 and 7 until the dough runs out.

4. Boil 1 L of water, wait until boiling.

5. Enter the telephone number that has been formed. Wait until klepon floats.

6. While waiting for the klepon to mature, prepare grated coconut. Mix grated coconut with sugar and salt to taste. Set it aside.

7. Drain the klepon that has floated. Then roll or sprinkle klepon with grated coconut.

8. Klepon is ready to be served. It's better to eat while it's still warm.

Tips for Making a Perfect Circle on the Recipe Klepon

This traditional dessert has a very soft and chewy texture. But you need to know the tips and tricks on the klepon recipe so that the klepon circle has the perfect shape and texture. Here are the steps that you can do on the recipe so that the klepon texture is not soft, not broken and perfectly round.

When making the dough, pour warm lukewarm water little by little into the container containing the mixture until the mixture is smooth and can be formed. Make the dough is certainly not too soft or perhaps too hard. If it's too soft, add glutinous flour again and vice versa if it's too hard to add a little more water. For the amount of water, you do not need to stick with a dose of water in the recipe. Pay attention to the texture of the dough well, add water little by little while kneading and feel the mixture is smooth to be formed.

Mix the ingredients in the mixture until it is completely smooth. So as not to break when boiled into the stew of water, first take the mixture and then pour the klepon dough to add Javanese brown sugar in it. Then round it back until the brown sugar is completely covered. Do it until the klepon mixture runs out. until it is neatly closed so it doesn't break.

Do not give too much and full contents, this is very risky to make the telephone balls break when boiled in water.

Glutinous flour is usually used more often in the klepon recipe because it will more easily produce a chewy texture. But sticky rice flour will be soft during the rounding process, due to being exposed to heat from the mother's hand. Therefore, you should first sprinkle your hand with sticky rice flour before rounding the mixture so that the klepon balls are not easily broken after being given the sugar filling in Java. While waiting for boiling water or the line to put the klepon in the water, you should put the klepon balls in a container that is also sprinkled with sticky rice flour, so as not to stick and break. Do not boil the telephone balls for too long in boiling water, because it will make the klepon texture become soft.

Immediately lift the klepon balls as soon as you have floated on the surface of the water When lifting the klepon balls, you should use a wire filter and the right way do not immediately lift it up. But it was shifted first to the new side. This is to prevent the telephone clones from breaking due to temperature changes.