Indonesian klepon recipe for eighteen cakes
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These Indonesian klepon make eighteen bite-size rice cakes. They are filled with palm sugar and finished with salted coconut.
Ingredients
Glutinous rice flour
2 cups
Pandan juice
3/4 cup
Fine salt
1/2 teaspoon
Palm sugar
3/4 cup
Fresh grated coconut
2 cups
Water
2 quarts
Banana leaf
optional for serving
1 sheet
How to make it
- Steam grated coconut with a pinch of salt for 10 minutes; cool. 2. Mix rice flour, pandan juice, and salt into a soft dough. 3. Divide dough into eighteen pieces. 4. Fill each piece with chopped palm sugar and seal into balls. 5. Boil until the balls float, then cook 2 minutes more. 6. Drain well. 7. Roll in salted coconut and serve the same day.
FAQ
Who is "Indonesian klepon recipe for eighteen cakes" for?
These Indonesian klepon make eighteen bite-size rice cakes. They are filled with palm sugar and finished with salted coconut.
What do I need to buy for "Indonesian klepon recipe for eighteen cakes"?
This list has 7 items, including Glutinous rice flour, Pandan juice, Fine salt, and Palm sugar. Cross off what you already own, then buy the rest.
Do I need every item on "Indonesian klepon recipe for eighteen cakes"?
No. Use it as a starting checklist for Indonesian klepon recipe for eighteen cakes. Cross off what you already have—often that includes Glutinous rice flour—and add anything your situation still needs.
Does "Indonesian klepon recipe for eighteen cakes" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Steam grated coconut with a pinch of salt for 10 minutes; cool. 2. Mix rice flour, pandan juice, and salt into a soft dough. 3. Divide dough into eighteen pieces. 4. Fill each piece with chopped palm sugar and seal into balls. 5. Boil until the bal…
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