Klepon has a chewy, dense, sweet texture and doesn’t have a long shelf life. The food is made from a mixture of rice flour, glutinous rice flour, with green coloring from suji or pandan leaves which also makes it smell good. It is common to find snack box Jakarta.
It is formed into a round shape and the filling of brown sugar is then boiled in boiling water. The following are the ingredients and steps for making klepon that you can follow in launching the book 101 Kue Nusantara by Puspa Swara.
400 ml warm water
500 grams sticky rice flour
1 tablespoon whiting water
200 grams brown sugar, fine comb
15 suji leaves
10 pandan leaves
50 ml water
1 boutique grated coconut
1/2 spoon fine salt
How to make:
1 Make suji leaf water by pounding 15 suji leaves and 10 panda leaves. Squeeze the water, then mix with 50 milli warm water.
2. Place the glutinous rice flour into the container, add the whiting water, pour the warm suji water gradually, stirring until the dough can be formed.
3. Shape the dough into circles the size of marbles. Flatten, then fill with 1/2 teaspoon brown sugar in the middle of the circle.
4. Boil enough water over medium heat. Enter the dough dough, let it float, sign it is cooked. 5. Remove and drain.
6. Roll the klepon on the grated coconut. Klepon is ready to be served.
Baca juga : Tumpeng Karakter Ala Bekal Bento Jepang