Recipe of Perfect Klepon (glutinous rice balls with palm sugar filling)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Klepon (glutinous rice balls with palm sugar filling) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Klepon (glutinous rice balls with palm sugar filling) is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook klepon (glutinous rice balls with palm sugar filling) using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Klepon (glutinous rice balls with palm sugar filling):

1. Get 250 g glutinous rice flour
2. Take 200 ml water for klepon (warm)
3. Prepare Green colouring, better if it's from suji or pandan
4. Make ready Water for boiling
5. Prepare 50 g palm sugar or jaggery, grated
6. Get 1/2 teaspoon salt
7. Prepare 1/2 teaspoon baking powder
8. Prepare Coconut coating
9. Make ready 100 g dessicated coconut
10. Get 1/4 teaspoon salt

Steps to make Klepon (glutinous rice balls with palm sugar filling):

1. Boil the 200ml water until its warm (can be boiling but wait until it warms first). Put the green colouring.
2. Pour them little by little to the flour that has been mixed with baking powder and salt until you can make a ball with them, then stop even if there are leftover water. If it's too liquidy you can add more flour.
3. Grate the sugar. Put about half a tablespoon of sugar on a palm-sized flattened batter. Roll them into balls. This should make between 12-18 balls.
4. Boil your klepon until they float, then roll into the dessicated coconut so that they don't stick onto each other.
5. Enjoy for warm filling, or wait until they cool enough.

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