Kue Klepon (Original Tastes Jawatengah)

Kue Klepon (Original Tastes Jawatengah).Klepon or klepon is a kind of traditional food or traditional Indonesian cake that belongs to the group of snack market. The food is made from glutinous rice flour shaped like little balls and stuffed with brown sugar and then boiled in boiling water. Klepon ripe then rolled on top of grated coconut so attached, so it seems berbalut klepon grated coconut. Klepon usually placed in containers made of banana leaves.

Kue Klepon (Original Tastes Jawatengah)

In Sumatra and Malaysia, klepon called "dumplings", whereas in Java and other parts of Indonesia confectionary called Onde-onde is bebola rice flour which contains a mixture of green beans covered with sesame seeds. Mention the differences between Java and Sumatra, Malaysia is often a cause of confusion and ambiguity in interpreting dumplings. Klepon commonly sold with getuk and cenil (also called cetil) as a snack in the morning or afternoon. Klepon color is usually white or green depending on taste. To klepon with the color green, it should be added the dye from the leaves suji or pandan leaves.

Ingredients

• 300 gr glutinous rice flour
• 4 tbsp boiling water
• 150 ml of warm milk
• 50 ml of water leaves suji
• ½ tbsp lime water
•  200 grams of brown sugar, fine comb
• 1 coconut youngish, peeled, grated lengthwise
• Salt to taste

How to make

• Sprinkle the flour with boiling water and stir well. Add salt, water suji leaf, lime waterwhile pouring coconut milk little by little. Knead until the dough can be formed.
• Take the dough the size of marbles, pipihkan then fill with brown sugar which has beencombed. Rounded shapes, do until the dough runs out.
• Boil sphere klepon dalan to boiling water to float. Remove and drain.
• Mix oil and a little salt. Steamed with pandan leaf given for 5 minutes. Lift.
• Roll stew klepon on steamed grated coconut and serve in a bowl klepon small leaves.