Klepon

K l e p o n

Klepon is one of Indonesian traditional food.

The color is normally green because of suji leaves (in Indonesian: daun suji).

Indonesians use suji leaves to get the green color for food coloring.

This is one of my favorites street food.

Of course, I can not find any suji leaves here,

and I don't have green food coloring in my pantry,

so I use red color.

Here is the recipe:

for the ball:

1 cup of glutinuous rice flour

+/- 125ml warm water

1/2 tsp red food coloring

for the filling:

Indonesian palm sugar

for the coating, prepare it on the plate the mixing of:

fine dessicated coconut

a dash of salt

(not too much salt)

Method:

You need to prepare the filling and coating in advance.

After that in a pot, fill in with water and start boiling it.

Mix all ingredients for the ball together.

Do add warm water if it is too dry.

Then add the food coloring.

Knead well until the dough is not sticky anymore.

Take about 1 tbsp of dough, form a ball,

the press it flat on your palm,

fill in with the palm sugar,

close the dough.

Repeat it until finished.

Put them into the boiling water.

Once cooked, they will float.

So once they are float, take them out with slotted spoon.

Make sure no excess water in it.

Put the balls into the prepared coating mix.

Roll them until coated well.

You can have them warm or cold.

You will feel the palm sugar pop in your mouth... yuuumm...

 this is the ball before boiling

 mixture for coating

 These are ready to eat Klepon :-)

I got a question from Spoon and Chopsticks if Klepon can be steamed
instead of boiled.  It can not be steamed.
After 15 minutes of steaming, it is still sticky raw inside.
And below is the picture