This easy-to-cook, delicious, authentic recipe of Kue Klepon from Java is made out of glutinous rice flour, palm sugar, and coconut.
Things to know about Kue Klepon Recipe
Kue Klepon, or the Indonesian palm sugar and coconut rice balls, is one of the most popular desserts in Indonesia. It is made out of glutinous rice flour, palm sugar, and coconut. The green coloration of the cake is derived from the use of pandanus leaves during the cooking process, providing not only the color but also the sweet fragrance.
Klepon is mainly found in Java and has been a part of Indonesian history as far back as the early 19th century, where it is listed as one of the dishes on the Surakarta (a region in Central Java) kingdom’s menu.
It is listed in the historic paper called Serat Centhini. To this day, Kue Klepon is still used as a dish when celebrating certain events like marriage. The combination of chewiness from the glutinous rice shell and the sweet liquidy palm sugar is often philosophized as “Sesuatu yang alot juga akan berbuah manis pada akhirnya” or even the toughest situation will be sweet in the end as long as we persevere.
Yummy Indonesian Traditional Palm Sugar and Coconut Rice Balls from Java. Authentic Recipe of Kue Klepon.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 250 grams (8.82 oz) Glutinous Rice Flour
- 100 grams (3.53 oz) Pandan Leaf – Screwpine – Pandanus Leaf
- 100 ml (3.38 floz) Coconut Cream
- 2 tbsp Pandan Paste
- 2 tbsp Coconut Oil
- 1 tsp Salt
- 100 grams (3.53 oz) Indonesian Palm Sugar – Gula Jawa – Gula Merah – Red Sugar – Gula Aren
- 200 grams (7.05 oz) Grated Coconut
- 200 ml (6.76 floz) Water
Instructions
- Wash the Pandan leaf and cut it into 4-5 cm(1.5-2 inch) pieces.
- Add the Pandan leaves into a blender along with the water and blend until smooth.
- Pour the blended Pandan leaf juice through a strainer, and save the water.
- Into a large mixing bowl, add the coconut cream, pandan water, pandan paste, salt, and oil and mix well.
- In a separate bowl, add the glutinous rice flour.
- Slowly add the coconut cream-pandan mixture into the rice flour while constantly mixing the dough.
- Knead the dough until smooth, let rest for 5minutes.
- While waiting for the dough, slice and break up the palm sugar into small pieces, this will be the filling for the klepon.
- Into a steamer, add the grated coconut and a teaspoon of salt, mix well and steam for 5 minutes.
- Now, you need to prepare a pot, fill it with water, and bring it to a boil.
- Take about 20 grams of the dough, form a little crease in the middle of the dough and add a small amount of palm sugar. Seal it and roll it to form a ball.
- Repeat the process for the rest of the dough.
- Add the rice balls into the pot with boiling water and cook until the rice balls float.
- Immediately roll the cooked rice balls on the grated coconut.
- The rice balls are ready to be served.
— Specific Atributes of This Recipe:
Nutrition
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