Blogging Marathon #20
Theme: Anniversary Special - Kid's Delight
This recipe for Indonesian Rice Balls called Klepon (from Ruth Law's The Southeast Asian Cookbook) is something I have been planning on making for several years and I finally did it, but with a twist by adding some fruit inside. Her recipes (from others I have tried) usually need to be adapted quite a lot and this one was no different, but they ended up being delicious and I realized that this is what the Japanese called Mochi, which I have had several times before and now I know how to make it. I would only recommend her cookbook if you are an experienced cook who can adjust recipes accordingly when they don't work.
Pandan is an extract that comes from the leaves of the screwpine tree and is the most common flavoring agent used in sweets in Southeast Asia, similar to the way we use vanilla extract. In addition to the flavor, it makes the rice balls a mild green color. If you cannot locate pandan extract, use a teaspoon of almond extract and a few drops of green food color.
Apple Stuffed Klepon
(click here for printable recipe)Ingredients:
1 2/3 cup glutinous rice flour
3/4 cup coconut milk
2 tablespoons palm sugar
pinch salt
1/4 teaspoon pandan extract
4 tablespoons palm sugar
1 apple, peeled, cored and grated
1 cup dessicated coconut, grated
Heat the coconut milk until it is lukewarm.
Mix the rice flour, coconut milk, 2 tablespoons sugar, salt and pandan extract until you have a firm dough.
In a small bowl, mix the apple and sugar together.
Take about 1 tablespoon of the dough and roll into a ball. Make a well and put about 1/4 teaspoon of the filling inside the well. Seal and roll into a ball again. Repeat until all the dough is used up.
Bring a large pot of water to the boil. Drop the rice balls in boil for about 4 minutes, until the balls rice to the top.
Remove from the water and roll in the coconut immediately.
Klepon/Mochi have a gelatinous texture.
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linking to my Taste of the Tropics events, hosted by Nivedhanam & Srivalli's Kid's DelightLIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille
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Glad to see the fusion way of klepon here! FYI, there is one leaf that Indonesians use for green natural food dye. It's called daun suji and this leaf usually goes hand in hand with pandan leaf. While daun suji gives strong green natural color with no fragrant, on the other hand pandan leaf gives a nice aroma with no persistent green colour.
ReplyDeleteBeautiful and delicious dessert.
ReplyDeleteThat sounds so yum!!
ReplyDeleteSpiced Milk / Masala Paal
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wow mireille... this is so yummy!!! perfect for the coconut event...
ReplyDeleteSowmya
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Klepon looks so cute... u made it nice...
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Its a totally new dish for me, looks really nice.
ReplyDeleteThat's really so new Mir..very nice to be shared..
ReplyDeleteMir...this is closer one version of bengali sweet....but ofcourse the ingredients are completely different....i loved this recipe and no matter how you pronounce this one...it seems fabulous
ReplyDeleteFantastic and damn attractive klepon.
ReplyDelete