Klepon is native to Java island. In Indonesia, klepon usually eaten as morning or afternoon snacks along with hot cup of tea. To eat klepon must be careful because freshly boiled one usually contains hot palm sugar liquid that will pop out when you bite it.
- 1½ cups glutinous rice powder
- ¾ cup lukewarm water
- 2-3 drops green food coloring
- 8 tablespoon grated Java dark brown sugar
- 1 cup fresh-grated coconut, mixed with ½ tablespoon salt
- Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
- Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
- Push a finger into the center of the ball to make a hole, and put in approximately ½ tablespoon of the grated brown sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
- Prepare a pot half filled with water and boil it.
- Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
- Serve at room temperature. the dough is for 30 rice balls.
Tip : When working with the dough, cover your hands in flour to prevent it sticking to your fingers.