Cara Buat Klepon Ketan

>Hello Sohib EditorOnline! If you’re looking for a delicious Indonesian snack, then you’re in the right place! In this article, we’ll be discussing how to make klepon ketan, a popular Indonesian snack made from glutinous rice flour, palm sugar, and grated coconut. Let’s get started!

What is Klepon Ketan?

Klepon ketan is a traditional Indonesian snack made from glutinous rice flour, palm sugar, and grated coconut. It’s a soft and chewy rice cake that’s filled with sweet liquid palm sugar and coated in grated coconut. The name “klepon” comes from the Javanese word “kepel” which means “round.” Klepon ketan is typically green in color, thanks to the addition of pandan leaves, which also give it a fragrant aroma.

Ingredients

Before we get started, let’s gather our ingredients:

How to Make Klepon Ketan

Step 1: Make the Filling

The first step in making klepon ketan is to make the filling. In a small pot, melt the palm sugar with a 1/2 cup of water over low heat. Stir the mixture until the palm sugar has completely dissolved. Once the palm sugar has dissolved, turn off the heat and let the mixture cool.

Step 2: Make the Dough

Next, it’s time to make the dough. In a mixing bowl, combine the glutinous rice flour, salt, and pandan leaves (which have been finely chopped). Gradually add in water, a little at a time, and knead the mixture until it forms a smooth dough. If you want your klepon ketan to be green, you can add a few drops of green food coloring to the dough.

Step 3: Make the Balls

Take a small piece of dough and roll it into a ball (about the size of a ping-pong ball). Flatten the ball slightly with your fingers and make an indentation in the center. Place a small amount of the palm sugar filling into the indentation (about 1/2 tsp). Carefully close up the ball, making sure the filling is completely covered. Repeat until you’ve used up all the dough and filling.

Step 4: Boil the Klepon Ketan

Fill a large pot with water and bring it to a rolling boil. Gently drop the klepon ketan into the boiling water and let them cook. Once the klepon ketan float to the surface, let them cook for another 1-2 minutes before removing them from the water with a slotted spoon.

Step 5: Coat with Grated Coconut

Finally, it’s time to coat the klepon ketan with grated coconut. Roll each klepon ketan in the grated coconut until they’re completely coated. Serve while still warm.

FAQs

Q: Can I make klepon without pandan leaves?

A: Yes, you can make klepon without pandan leaves. However, the pandan leaves give klepon ketan its distinctive green color and fragrant aroma. If you don’t have pandan leaves, you can use vanilla extract as a replacement.

Q: Can I use regular sugar instead of palm sugar?

A: No, you can’t use regular sugar instead of palm sugar. Palm sugar has a unique flavor that can’t be replicated with regular sugar. If you can’t find palm sugar, you can use brown sugar as a substitute, but the flavor won’t be exactly the same.

Q: How long can I keep klepon ketan?

A: Klepon ketan is best eaten fresh, but it can be stored in an airtight container for up to 2 days.

Q: Can I freeze klepon ketan?

A: Yes, you can freeze klepon ketan. After boiling and coating with grated coconut, place the klepon ketan in an airtight container or ziplock bag and freeze for up to 1 month. To reheat, simply steam or microwave the klepon ketan until heated through.

Conclusion

There you have it, Sohib EditorOnline! Now you know how to make klepon ketan, a delicious Indonesian snack that’s easy to make at home. With just a few simple ingredients, you can create a snack that’s soft, chewy, and bursting with sweet palm sugar. Give it a try and let us know what you think!

Cara Buat Klepon Ketan