Anyone who wants to enjoy the many recipes of the archipelago can be enjoyed without having to come all the way to indonesia, but appreciate a recipe so it was expected. This time I will share how to cook klepon popularly known in indonesia as onde-onde. the food is very good meminatinya many parents as well as children, in terms of texture is supple and fluid there is a blackish brown in it from the outside as well as brown sugar sprinkled coconut grater gently keeps people who enjoyed it hooked and want to eat it again pengen. many people argue for cooking this difficult and fear are not managed successfully to give it a try. but for you who are interested please try cook it simply follow the step by step so that you manage to cook it.
Leather Klepon:
- 100 gr of sugar.
- 150 ml of water.
- 50 ml water leaves suji (suji leaves 30 of lbr lbr and 1 pandan are blended and strained).
- 1/4 teaspoon salt.
- 200 gr of white sticky rice flour.
- 30 gr of white butter.
- 100 gr grated young coconut.
- 300 gr of potatoes, steamed, Peel, puree.
- 100 ml coconut milk.
- 50 gr granulated sugar.
- 1 lbr daun pandan.
- 1/4 teaspoon salt.
How to make Leather Klepon:
- Content: the content mix all the ingredients, Cook over low heat until kalis. Allow to cool. Form small balls (about 1/2 TSP). Set Aside.
- Heat the sugar and 150 ml water until sugar dissolves to form liquid 100 ml. lift. Add water and salt, suji leaves, mix well. Pour into flour and glutinous. Mix well. Steamed for 20 minutes in a heatproof serving plate/bowl. Lift
- In the circumstances it hot, whisk with mixer while butter plus white until the dough becomes kalis. Wait until the dough cool slightly before it is formed.
- Take a little dough. Give the content. Spherical shape. Roll to the grated coconut
Note: the recipe good luck and enjoy it Klepon
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