Recipe: Delicious Klepon (glutinous rice balls with palm sugar filling)

Klepon (glutinous rice balls with palm sugar filling). Klepon is a glutinous rice ball with palm sugar filling, coated in grated coconut. The sticky, sweet and savoury ball originates in Indonesia and can be found in other neighbouring countries such as Malaysia, Singapore and Brunei. In Singapore and Malaysia, klepon is called ondeh-ondeh.

Klepon is actually Javanese name for this sweet glutinous rice balls. Klepon (pronounced Klē-pon), or kelepon, is a traditional Southeast Asian green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut, originating from Indonesia. The sweet glutinous rice balls is one of popular Indonesian kue, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore. You can have Klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Klepon (glutinous rice balls with palm sugar filling)

1. It's 250 g of glutinous rice flour.
2. It's 200 ml of water for klepon (warm).
3. Prepare of Green colouring, better if it's from suji or pandan.
4. It's of Water for boiling.
5. It's 50 g of palm sugar or jaggery, grated.
6. Prepare 1/2 teaspoon of salt.
7. It's 1/2 teaspoon of baking powder.
8. It's of Coconut coating.
9. Prepare 100 g of dessicated coconut.
10. It's 1/4 teaspoon of salt.

Klepon Klepon is a sweet snack made of glutinous rice flour with palm sugar filling and coated with grated coconut. These deliciously chewy sweet treats are very popular in Java, Indonesia. You can find street food sellers who do Klepon in most traditional markets across Java. These Indonesian style glutinous rice balls are bound to start a party in your mouth.

Klepon (glutinous rice balls with palm sugar filling) instructions

1. Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring..
2. 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..
3. 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..
4. Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other..
5. Enjoy for warm filling, or wait until they cool enough..

Imagine these pandan coconut mochi-like bal. Klepon (Sticky Rice Ball Stuffed with Palm Sugar) was originally from Java in Indonesia. You can also find it in Singapore and Malaysia and it is called Onde Onde. It is made of glutinous rice flour with a sweet surprise inside, which is liquid palm sugar. Every Indonesian children know how to eat it properly.