Klepon
Sweet Rice Balls
This is a dessert/snack recipe.
Indonesia is famous for its sweets, and these sweet rice balls are both attractive and delicious - if deadly as far as sugars and carbohydrates go. They are also fairly simple to make. They are somewhat similar to mochi, but I thought they were far tastier than any mochi I've eaten. Indeed, flavor wise they are very similar to the sticky rice served alongside mango as a dessert in Thai restaurants.
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Klepon
Ingredients
- 10 drops green food coloring
- 3/4 cup water or coconut water or 1 cup coconut milk
- 1 1/2 cups glutinous rice flour
- 1/4 cup palm sugar or brown sugar
- 1 cup grated coconut
Directions
Dilute food coloring in the water or coconut milk. Place rice flour in a medium bowl and pour the green liquid onto it. Mix until you have a firm but flexible dough. Using your hands, roll dough into balls about 1" in
diameter. Push your finger into the center of each bowl to make a deep cavity. Fill with sugar, seal and roll back into a ball. Set aside.
Bring a pot of water to a boil. Drop the balls into the water and boil until they float. Once they are cool enough to handle, roll on grated coconut. Serve at room temperature.
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Adapted from a recipe at Belindo
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