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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Klepon (glutinous rice balls with palm sugar filling) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Klepon (glutinous rice balls with palm sugar filling) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):
  1. Prepare 250 g glutinous rice flour
  2. Get 200 ml water for klepon (warm)
  3. Get Green colouring, better if it's from suji or pandan
  4. Take Water for boiling
  5. Get 50 g palm sugar or jaggery, grated
  6. Make ready 1/2 teaspoon salt
  7. Prepare 1/2 teaspoon baking powder
  8. Get Coconut coating
  9. Get 100 g dessicated coconut
  10. Get 1/4 teaspoon salt
Instructions to make Klepon (glutinous rice balls with palm sugar filling):
  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.

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