RESEP KLEPON UBI UNGU || WARNA ASLI TANPA PEWARNA
Klepon Ubi Ungu
Purple Sweet Potato Klepon
Bahan
Bahan kulit :
Isian :
Taburan :
Cara Membuat
- Potong-potong ubi ungu, lalu rebus selama kurang lebih 30 menit hingga dagingnya lembut.
- Campur kelapa parut dengan potongan daun pandan dan sejumput garam, lalu aduk sebentar.
- Kukus kelapa parut selama kurang lebih 15 menit, lalu angkat dan dinginkan.
- Lumatkan ubi ungu selagi masih panas hingga halus.
- Di wadah yang cukup besar, campur tepung ketan, tepung beras, garam, dan ubi ungu yang sudah dilumatkan, lalu aduk sampai rata.
- Tuang air sedikit demi sedikit sambil terus diaduk hingga didapatkan adonan yang tidak lengket di tangan, tidak terlalu kering maupun terlalu lembek.
- Ambil sedikit adonan, bulatkan, lalu pipihkan dan beri isian gula merah secukupnya.
- Tutup dan rapatkan adonan; bentuk beberapa saja dalam satu waktu agar isian gula merahnya tidak meleleh sebelum sempat direbus.
- Rebus klepon dalam air mendidih bersama daun pandan sambil sesekali diaduk hingga kleponnya mengapung, tandanya sudah matang.
- Angkat klepon dan langsung gulingkan di wadah berisi kelapa parut hingga seluruh permukaannya terbalut.
Ingredients
Dough ingredients :
Filling :
Coating :
Steps
- Cut the purple sweet potato into pieces, then boil for about 30 minutes until the flesh is soft.
- Mix the grated coconut with the cut pandan leaves and a pinch of salt, then stir briefly.
- Steam the grated coconut for about 15 minutes, then take it out and let it cool.
- Mash the purple sweet potato while it is still hot until smooth.
- In a large bowl, combine the glutinous rice flour, rice flour, salt, and the mashed sweet potato, then stir until even.
- Pour in the water a little at a time while stirring, until you get a dough that does not stick to your hands and is neither too dry nor too soft.
- Take a little dough, roll it into a ball, then flatten it and add some palm sugar as filling.
- Close and seal the dough; shape only a few at a time so the palm sugar filling does not melt before boiling.
- Boil the klepon in boiling water with the pandan leaves, stirring occasionally, until they float, which means they are cooked.
- Lift out the klepon and roll them straight away in the grated coconut until the whole surface is coated.
Cook Mode
RESEP KLEPON UBI UNGU || WARNA ASLI TANPA PEWARNA
RESEP KLEPON UBI UNGU || WARNA ASLI TANPA PEWARNA
Bahan
Bahan kulit :
Isian :
Taburan :
Cara Membuat
- Potong-potong ubi ungu, lalu rebus selama kurang lebih 30 menit hingga dagingnya lembut.
- Campur kelapa parut dengan potongan daun pandan dan sejumput garam, lalu aduk sebentar.
- Kukus kelapa parut selama kurang lebih 15 menit, lalu angkat dan dinginkan.
- Lumatkan ubi ungu selagi masih panas hingga halus.
- Di wadah yang cukup besar, campur tepung ketan, tepung beras, garam, dan ubi ungu yang sudah dilumatkan, lalu aduk sampai rata.
- Tuang air sedikit demi sedikit sambil terus diaduk hingga didapatkan adonan yang tidak lengket di tangan, tidak terlalu kering maupun terlalu lembek.
- Ambil sedikit adonan, bulatkan, lalu pipihkan dan beri isian gula merah secukupnya.
- Tutup dan rapatkan adonan; bentuk beberapa saja dalam satu waktu agar isian gula merahnya tidak meleleh sebelum sempat direbus.
- Rebus klepon dalam air mendidih bersama daun pandan sambil sesekali diaduk hingga kleponnya mengapung, tandanya sudah matang.
- Angkat klepon dan langsung gulingkan di wadah berisi kelapa parut hingga seluruh permukaannya terbalut.
Ingredients
Dough ingredients :
Filling :
Coating :
Steps
- Cut the purple sweet potato into pieces, then boil for about 30 minutes until the flesh is soft.
- Mix the grated coconut with the cut pandan leaves and a pinch of salt, then stir briefly.
- Steam the grated coconut for about 15 minutes, then take it out and let it cool.
- Mash the purple sweet potato while it is still hot until smooth.
- In a large bowl, combine the glutinous rice flour, rice flour, salt, and the mashed sweet potato, then stir until even.
- Pour in the water a little at a time while stirring, until you get a dough that does not stick to your hands and is neither too dry nor too soft.
- Take a little dough, roll it into a ball, then flatten it and add some palm sugar as filling.
- Close and seal the dough; shape only a few at a time so the palm sugar filling does not melt before boiling.
- Boil the klepon in boiling water with the pandan leaves, stirring occasionally, until they float, which means they are cooked.
- Lift out the klepon and roll them straight away in the grated coconut until the whole surface is coated.
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