Anti bocor! KLEPON!
Resep
Klepon Palm Sugar Rice Balls
Bahan
Taburan:
Kulit klepon:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris halus 3 sampai 4 gula jawa lalu cincang sampai menjadi butiran halus.
- Campur 150 gr kelapa parut dengan 1/4 sdt garam lalu aduk sampai rata.
- Kukus kelapa parut sampai matang lalu sisihkan.
- Larutkan 2 sdt gula pasir dengan 150 ml air dan hangatkan sedikit supaya gulanya larut.
- Tuang air gula yang masih panas ke dalam 200 gr tepung ketan.
- Aduk sampai menjadi adonan yang bisa dibentuk, cek konsistensinya jangan terlalu kering atau terlalu basah.
- Tambahkan 1/2 sdt pasta pandan sampai warnanya sesuai selera.
- Uleni adonan dengan tangan sampai benar-benar menyatu.
- Timbang adonan 12 sampai 13 gr per buah lalu bulatkan.
- Tutup adonan yang belum dikerjakan dengan kain agak lembab supaya tidak kering.
- Buat cekungan seperti kawah di tengah bulatan, jangan dipipihkan supaya tidak bocor.
- Isi cekungan dengan gula jawa cincang.
- Bungkus dan rapatkan sampai gulanya tertutup rapat lalu bulatkan kembali.
- Taruh klepon di wadah yang sudah dioles minyak supaya tidak lengket.
- Didihkan air di panci untuk merebus klepon.
- Kecilkan api lalu masukkan klepon satu per satu sambil dibulatkan ulang sedikit.
- Aduk pelan supaya klepon tidak menempel di dasar panci.
- Rebus dengan api kecil sampai klepon mengapung, artinya sudah matang.
- Angkat lalu tiriskan klepon.
- Gulingkan klepon ke dalam kelapa parut kukus sampai terbalut rata.
Ingredients
Coating:
Klepon dough:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely slice 3 to 4 palm sugar discs, then chop them into small grains.
- Mix 150 g of grated coconut with 1/4 tsp of salt until evenly combined.
- Steam the grated coconut until cooked, then set it aside.
- Dissolve 2 tsp of sugar in 150 ml of water, warming it slightly so the sugar melts.
- Pour the still-hot sugar water into 200 g of glutinous rice flour.
- Stir until you get a dough you can shape, checking that it is neither too dry nor too wet.
- Add 1/2 tsp of pandan paste until the colour looks right.
- Knead the dough by hand until it comes together properly.
- Weigh out 12 to 13 g pieces and roll them into balls.
- Cover the dough you are not working with under a damp cloth so it does not dry out.
- Press a crater into the centre of each ball rather than flattening it, so it will not leak.
- Fill the crater with the chopped palm sugar.
- Seal the dough tightly around the sugar and roll it back into a ball.
- Place the klepon on an oiled tray so they do not stick.
- Bring a pot of water to the boil for the klepon.
- Lower the heat and drop the klepon in one by one, reshaping them slightly as you go.
- Stir gently so they do not stick to the bottom of the pot.
- Simmer over low heat until the klepon float, which means they are cooked.
- Lift them out and drain.
- Roll the klepon in the steamed coconut until fully coated.
Cook Mode
Anti bocor! KLEPON!
Klepon Palm Sugar Rice Balls
Anti bocor! KLEPON!
Anti bocor! KLEPON!
Bahan
Taburan:
Kulit klepon:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris halus 3 sampai 4 gula jawa lalu cincang sampai menjadi butiran halus.
- Campur 150 gr kelapa parut dengan 1/4 sdt garam lalu aduk sampai rata.
- Kukus kelapa parut sampai matang lalu sisihkan.
- Larutkan 2 sdt gula pasir dengan 150 ml air dan hangatkan sedikit supaya gulanya larut.
- Tuang air gula yang masih panas ke dalam 200 gr tepung ketan.
- Aduk sampai menjadi adonan yang bisa dibentuk, cek konsistensinya jangan terlalu kering atau terlalu basah.
- Tambahkan 1/2 sdt pasta pandan sampai warnanya sesuai selera.
- Uleni adonan dengan tangan sampai benar-benar menyatu.
- Timbang adonan 12 sampai 13 gr per buah lalu bulatkan.
- Tutup adonan yang belum dikerjakan dengan kain agak lembab supaya tidak kering.
- Buat cekungan seperti kawah di tengah bulatan, jangan dipipihkan supaya tidak bocor.
- Isi cekungan dengan gula jawa cincang.
- Bungkus dan rapatkan sampai gulanya tertutup rapat lalu bulatkan kembali.
- Taruh klepon di wadah yang sudah dioles minyak supaya tidak lengket.
- Didihkan air di panci untuk merebus klepon.
- Kecilkan api lalu masukkan klepon satu per satu sambil dibulatkan ulang sedikit.
- Aduk pelan supaya klepon tidak menempel di dasar panci.
- Rebus dengan api kecil sampai klepon mengapung, artinya sudah matang.
- Angkat lalu tiriskan klepon.
- Gulingkan klepon ke dalam kelapa parut kukus sampai terbalut rata.
Ingredients
Coating:
Klepon dough:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely slice 3 to 4 palm sugar discs, then chop them into small grains.
- Mix 150 g of grated coconut with 1/4 tsp of salt until evenly combined.
- Steam the grated coconut until cooked, then set it aside.
- Dissolve 2 tsp of sugar in 150 ml of water, warming it slightly so the sugar melts.
- Pour the still-hot sugar water into 200 g of glutinous rice flour.
- Stir until you get a dough you can shape, checking that it is neither too dry nor too wet.
- Add 1/2 tsp of pandan paste until the colour looks right.
- Knead the dough by hand until it comes together properly.
- Weigh out 12 to 13 g pieces and roll them into balls.
- Cover the dough you are not working with under a damp cloth so it does not dry out.
- Press a crater into the centre of each ball rather than flattening it, so it will not leak.
- Fill the crater with the chopped palm sugar.
- Seal the dough tightly around the sugar and roll it back into a ball.
- Place the klepon on an oiled tray so they do not stick.
- Bring a pot of water to the boil for the klepon.
- Lower the heat and drop the klepon in one by one, reshaping them slightly as you go.
- Stir gently so they do not stick to the bottom of the pot.
- Simmer over low heat until the klepon float, which means they are cooked.
- Lift them out and drain.
- Roll the klepon in the steamed coconut until fully coated.
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