Klepon is one of my favorite sweet surprises. Easy to make. Also known as onde-onde (in Singapore and Malaysia). These surprising soft green balls have a nice sweet grated coconut coating and contain melted Javanese palm sugar, which explodes in your mouth.
It tastes best if you eat them fresh, the same day.
The ingredients are available in Oriental grocery stores
Ingredients
4.5 cups ketan flour (rice flour)
1.5 cups water
5 drops of Pandan essence (green)
3/4 cups chopped Gula Jawa (Javanese palm sugar)
2.5 cups freshly grated coconut
1 / 2 teaspoon salt
Preparation
1. Put the rice flour in a bowl and slowly add the warm water and then the drops pandan essence to it. Mix well by hand. Stop the water when the dough forms a ball, and does not stick to your hands.
2. Take a teaspoon of dough and turn it into a ball. Then press in the middle of the ball a dent with your finger. Take about 1 / 2 teaspoon finely chopped palm sugar. Now close it and roll it into a ball again. Place the balls apart.
3. Pan of boiling water.
4. Drop in a few balls and wait until it surfaces – then they are done. Scoop them out with a slotted spatula. Let them cool off.
5. Roll the balls in grated coconut, mixed with salt.
6. Serve and enjoy!
