since I was little, my mother’s main selling was so if I was asked to make klepon I was very happy. because I used to help my mother every day. the container was made of banana leaves, the name is willing, the recipe for klepon is so that it won’t break easily and is supple, practical and economical, suitable for selling ideas and family snacks.
This one recipe makes 50 klepon with standard sizes, not too big and not too small
Dough ingredients
- 225 gram glutinous rice flour
- Salt 1/2 teaspoon
- 200 ml warm water
- Salt 1/2 teaspoon
- Pandan paste 1 teaspoon
- Java sugar for the filling
Ingredients for dressing
- 1/2 grated coconut, peeled clean
- 1/2 teaspoon salt
- To boil
- 1 liter of water (depending on the pot as long as the klepon can be submerged and can float) can be added 1/2 teaspoon of salt.
how to make klepon
- grated coconut add 1/2 teaspoon salt and steam for 10 minutes.(so that the coconut doesn’t go stale quickly)
- Thin slices of brown sugar.
- Put the glutinous rice flour, salt, pandan paste into a bowl, add warm water little by little, then knead until smooth and can be formed.
- Round the dough, fill with brown sugar.
- Boil until the dough floats.
- Drain and sprinkle with grated coconut.
- The sticky rice klepon is ready to be served.
Tips for making klepon
- because the results will be sticky and lumpy when used.
- Add warm water little by little so that the dough is easy to knead and the result can be smooth.
- The dough should not be too soft and not too hard because it will be difficult to shape.
- Do not put the valve in before the water boils because it will make the valve easy to break.
- If the klepon has floated, remove it immediately. If you lift it for too long, the klepon will be soft and break easily.
- Coat the grated coconut while the klepon is still hot, because if it’s cold the coconut will be difficult to stick.
