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

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, klepon (glutinous rice balls with palm sugar filling). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Klepon (glutinous rice balls with palm sugar filling) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Klepon (glutinous rice balls with palm sugar filling) is something that I’ve loved my whole life.

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

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

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

Instructions 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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