Klepon (Onde-onde)
Servings: 30 pcs
Cost: €10
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Large Bowl
- 1 Medium sized pot
- 1 Strainer
- 1 Deep plate
- 1 Steamer
Ingredients
Klepon dough and filling
- 300 gr Glutinous rice flour
- 200 ml Warm water
- ½ tsp Salt
- 1 tsp Pandan paste
- 50 gr Javanese palm/brown sugar Cut into tiny blocks
Topping
- 150 gr Shredded coconut Not too old, not too young, and use only the white part
- ½ tsp Salt
- 1 pcs Pandan leaf knot
For boiling
- 1½ Liter Water
- ½ tsp Salt
- 1 pcs Pandan leaf knot
Instructions
Topping
- Steam the shredded coconut with pandan leaf and a pinch of salt for about 10 minutes.
- Transfer the steamed shredded coconut into a larger deep plate/container to make it easier to coat the klepon.
Klepon
- Cut the palm sugar into small cubes about ½ cm per side. If it crushed while you cut it it's ok, you can still use it with the same amount. Set aside.
- In a large bowl, add in glutinous rice flour, salt, and pandan paste. Mix a little bit and then add warm water gradually while mixing the dough until you get the perfect consistency. It should be like a play doh (clay) kind of texture and consistency and won't stick in your hands anymore.
- Divide the dough into small parts like the size of Ferrero chocolate. Flatten the center of the small dough to give a room for the cubed palm sugar. Place the cubed sugar in the center and then fold the dough until the sugar well covered and then form the dough into a ball by rolling it in between your hands. Repeat until all the dough is finished. Set aside
Boiling and serving
- While making the klepon, boil a pot of water with a pinch of salt and knotted pandan leaf.
- Add in the klepon one by one and cook. The klepon will be floating on the surface once they are cooked.
- Take them out using a strainer and directly transfer them on the steamed shredded coconut. Shake them back and forth until all the klepon well coated with the coconut.
- Serve and enjoy! :)