Klepon

Klepon


Material:

• 300 grams of glutinous rice flour
• 75 cc of water or pandan leaves Suji
• 2 teaspoons water whiting *
• 100 grams of brown sugar sliced
• ¼ grated coconut steamed with ¼ tsp salt for 15 minutes

How to make:

1. Stir the rice flour with water Suji leaves little by little, enter betel juice. Knead until dough can be rounded manjadi size of a marble, fill with sliced red sugar, make up again.
2. Boil water in a large saucepan. Enter klepon into it, wait until it floats. Lift & roll klepon in grated coconut.

Note: * If not available, can be eliminated.