How To Make Klepon : A Sweet Javanese Snack

Thetraveljunkie.org – Today we give you a recipe of Klepon or Kelepon, a sweet Javanese snack. Klepon is symbolizes that the family is united. The taste of Javanese food never fails us Javaneses, and non-Javaneses who have fallen to the spell of Javanese cuisine. The glutinous green balls, covered in shredded coconut, are a treat for the sweet tooth, with the palm sugar sauce inside, bursting in the mouth upon the first bite.

Traditionally, klepon is made of sticky rice flour kneaded with pandan, water and a little bit of salt, and then filled with palm sugar (gula jawa) and shaped into small balls. The little balls are then boiled, cooled and rolled in coconut grates.

Anyway, in Australia it can often feel a challenge to cook Javanese tradition food. And because we love Klepon. Here’s a recipe of Klepon:

INGREDIENTS
200 g glutinous rice flour
¾ cup water
50 g palm sugar, chopped
1 tsp pandan essence
1 cup dessicated coconut
pinch of salt

METHOD
Step 1: Mix together the pandan essence and water in a small jug. Place the rice flour and salt in a bowl and gradually at the water and pandan essence whilst mixing with a spoon. You need to continue this process until the dough comes together. If it is still too dry when you have added all the liquid, add a little more water as needed. The dough is ready when it is smooth and pliable. Knead it gently with your hands to test it.

Step 2: Take one tablespoon of dough and roll it into a ball. Use your thumb to make an indent in the centre. Fill the indent with about ½ teaspoon of chopped palm sugar. Gently fold the sides of the dough up over the sugar and press to seal. Reroll between your palms until you have a ball again. Place each ball on a tray dusted with glutinous rice flour. Repeat the process with the rest of the dough.

Step 3: Place the desicated coconut in a steamer and steam for five minutes to soften. Bring a large saucepan of water to a gentle boil and drop in the klepon. Cook them until they float to the surface, stirring occasionally to ensure that they do not stick to the bottom of the pan. Once they have risen to the surface, cook for a further 30 seconds and then remove with a slotted spoon. Roll in the steamed coconut to coat. Leave to cool for five minutes before serving.

Klepon, the perfect afternoon sweet Javanese snack.

Cooks notes:
1). The palm sugar inside the dough is extremely hot, so wait for it to cool slightly before eating to avoid burning your tongue.

2). Klepon are best served on the same day as the dough will harden. If you have leftover you can store them in the fridge, and warm them a little in the microwave.

We hope you enjoyed today’s post.

Wishing health and safety to you all during these extraordinary times.

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