Klepon

Yummy....!!


I really miss this traditional snack, i think the last time i ate this snack was 5-7 years ago, i can't remember exactly, (I actually miss most of Indonesian snack..).
When i told one of my Aussie friend about this snack ( Hi Kylie..), she know what it is, so I was a bit surprise, she told me that she used to eat them when she was staying in Malaysia, Oh.. its actually famous there too.
I must tell you that : this food originally come from Central Java, Indonesia. Sometimes people got confused if the food come from Indonesia or Malaysia.
This actually so easy to make, i never knew how to make this food, until i saw my friend's blog Lidia Sianturi, she lived in Montreal-Canada, so i guess she misses traditional snack too ^_^, am I right Mba Lidia?.
I'm so lucky to have some Indonesian friend via blog, and they not only live in Indonesia, but around the world!!, so we usually share our recipe. And the good thing about that is, sometimes they share the original recipe from where they live so we get to know more variety food around the globe.
We become very good friend, even thou we never meet each other, but we feel like we were know for very long, maybe because we're from the same country, same culture. We feel like a family that live far away, we miss our Indonesian food, snack and Families. Go Indonesia!!

Klepon

Ingredients:

• 200gr of glutinous rice flour
• 200ml lukewarm water
• 2 drops of pandan essence
• 200gr shredded coconut, mixed with ½ tsp salt and microwave it ( i add 1 tbsp water)
  
• 12 tsp grated palm sugar

Method:

1. In a mixing bowl, pour the flour in and add lukewarm water little by little while mixing it with spoon until forming a flexible-non sticky dough. Add pandan essence and mix it well again.
2. Keep it in a fridge for 15minutes to avoid cracking while boiling.
3. Take a teaspoonful of the dough and shape it into a small ball (app. 3-4cm in diameter) using both of palm hands.
   
4. Make a hole by pushing a finger in the middle of the ball and put 1/2 tsp of palm sugar in. Seal and roll it back to make the ball shape again.
   
5. Meanwhile, boil water in a pot. And then place the balls into the boiling water and cook until it is done. Once they float, it means they are cooked, take it out with a ladle and roll it in shredded coconut.
   

Note: the recipe is good to make 20-25 balls, depend on the size. Serve it warm or at room temperature.