Sweet Klepon

Sweet, chewy and sticky with his Javanese sugar that melt on the tongue. Klepon including snack cake market has been widely known. Can usually be purchased in traditional markets. By using a container packed in banana leaves or a small plastic.


Leather Klepon:

     100 grams sugar
     150 ml of water
     Suji leaves 50 ml of water (from 30 and 1 lbr lbr suji leaves of pandanus in a blender and filtered)
     1 / 4 teaspoon salt
     200 g white glutinous rice flour
     White 30 g butter
     100 gr grated coconut

Contents Klepon:

     300 g potatoes, steamed, peeled, mashed
     100 ml coconut milk
     50 grams sugar
     1 pandan leaf lbr
     1 / 4 teaspoon salt

How to make Klepon:

     Contents: Mix all ingredients contents, cook over low heat until smooth. Let cool. Form small balls (about 1 / 2 tsp.) Set aside.
     Skin: Heat the sugar and 150 ml of water until the sugar dissolves to form a liquid 100 ml. Lift. Add suji leaf water, and salt and stir well. Pour the sticky rice flour. Stir well. Steam for 20 minutes in the bowl / heat resistant dish. Lift.
     In hot conditions-heat, beat with a mixer with a plus white butter until the dough becomes dull. Wait until the mixture cool slightly before it is formed.
     Take a little dough, flatten. Give the contents. Spherical shape. Roll into grated coconut.

For 10 servings

posted by : Rizky Andriawan