Indonesian Traditional Food The Series: KLEPON

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Image Credit: menjualkerupuk

Indonesian Traditional Food The Series: KLEPON

Hi guys~ it's been a long time since I didn't write a blog :D I plan to write something new this time, which is about foods in Indonesia. Well, I still like watching Korean dramas or movies, but I want to try a new topic. Even so, I will keep writing blogs about Korean drama or movie reviews later when there are interesting dramas or movies to review. But for now I will write on the topic "Indonesian Traditional Food The Series", and for this blog I will discuss about "Klepon". Happy reading ~

The Story of Klepon

Klepon is one of traditional foods in Indonesia which is usually sold as a snack on the market. With its sweet taste, this food will pampered your tongue. Klepon is generally made from glutinous rice (Ketan) flour mixed with green or white food coloring, which is then filled with brown sugar then formed like small balls and boiled in boiling water. In the final stage, Klepon is then covered with grated coconut.

"Onde-Onde, traditional food which similar to klepon"

Image Credit: metromerauke

Apparently, Klepon not only can be found in Indonesia, countries like Malaysia, Brunei, and even Singapore, there is also this sweet food. It's just that these foods are not called Klepon in these countries, but are called "Onde-Onde". In Indonesia, the name Klepon itself is usually only used in Java/Jawa, while in other areas it is called Onde-Onde. While the name onde-onde is actually used for different food in Java.

"Klepon rainbow: Klepon with various colors"

Image Credit: i.ytimg.com

Klepon is usually only made from glutinous rice (Ketan) flour with only green and white colors. However, along with the times, so that Klepon can attract people nowadays, many variations of Klepon can be found on the market. Like Klepon with rainbow colors, klepon filled with cheese, chocolate, strawberries, etc. Klepon can also be made with the ingredients of purple sweet potatoes, pumpkin, etc., and does not use glutinous rice flour as its basic ingredients.

"Klepon filled with cheese"

Image Credit: dapurkejuprochiz

The selling price of Klepon is cheap, because of its small form and only enjoyed as a snack, so many people choose to buy it rather than make it themselves. However, there is nothing wrong with trying to make this sweet food by yourself. Therefore, on this blog, I will give some recipes to make Klepon with 3 different basic ingredients.

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. While it is widely consumed across Asia, it is only a staple food in northeastern Thailand and Laos. -wikipedia

DIY: How to Make Klepon

[Original Klepon Pandan]

 "Klepon with Pandan leaves"

Image Credit: bukalapak

Ingredients:

  • 250 gram Glutinous rice flour
  • 50 gram rice flour
  • 1350 ml water
  • 1 tsp salt
  • 3 tbsp Sugar
  • Pandan leaves
  • Coconut, grated then steamed
  • Grated brown sugar / Jawa Sugar

How to make Original Klepon:

  1. Prepare a clean container to knead the dough.
  2. Clean the pandan leaves, then blend with 200 ml of water as a natural green coloring. Set aside.
  3. Add glutinous rice flour, rice flour, and salt. Mix well.
  4. Pour little by little coloring water while stirring constantly.
  5. Then pour little by little 150 ml of mineral water while continuing to stir. If the mixture is thick enough then it doesn't need to add water. Stir until the mixture reaches the right thickness.
  6. Take a little dough, make it flat, and give a little brown sugar that has been grated before. There is no need to add too much of it so that when the Klepon is boiled it does not spill out.
  7. Shape the dough into small balls.
  8. Repeat step number 6 and 7 until the batter runs out.
  9. Boil 1 Litre of water, wait for it to boil.
  10. Put the Klepon that has been formed in boling water. Wait until Klepon floats.
  11. While waiting for Klepon to cooked, prepare grated coconut. Mix grated coconut with sugar and salt as you like. Set aside.
  12. Drain the Klepon that has floated. Then roll or sprinkle Klepon with grated coconut.
  13. Klepon is ready to be served. It's better to eat while it's still warm.

[Purple Sweet Potatoes Klepon]

 "Klepon with  Purple Sweet Potatoes"

Image Credit: apkpure

Ingredients:

  • 100 gram glutinous flour
  • 300 gram of purple sweet potatoes, steamed then puree
  • 75 gram grated brown sugar
  • 25 gram refined sugar
  • 1 tsp Salt
  • 1200 ml water
  • Steamed grated coconut

How to make Purple Sweet Potatoes Klepon:

  1. Prepare a clean container to knead the dough.
  2. Mix the crushed sweet potatoes, glutinous flour, refined sugar, and salt. Mix until perfectly mixed.
  3. Pour water little by little while continues to knead the dough. If the thickness of the dough is enough, there is no need to add more water.
  4. Take a little dough, make it flat, and give a little brown sugar that has been grrated before. There is no need to add it too much so that when it is boiled it does not spill out.
  5. Shape the dough into balls.
  6. Repeat steps 4 and 5 until the batter runs out.
  7. Boil 1 L of water, wait for it to boil.
  8. Put the Klepon that has been formed in boling water. Wait until Klepon floats.
  9. While waiting for Klepon to be cooked, prepare grated coconut and mix with sugar and salt to taste. Set aside.
  10. Drain the Klepon that has already floated. Then roll or sprinkle Klepon with grated coconut.
  11. Klepon is ready to be served. It's better to eat while it's still warm.

[Pumpkin Klepon]

 "Klepon with Pumpkin"

Image Credit: vemale

Ingredients:

  • 175 gram pumpkin , steamed and puree
  • 100 gram glutinous flour
  • 75 gram grated brown sugar
  • 1 tsp Salt
  • 1200 ml water
  • Steamed grated coconut

How to make Pumpkin Klepon:

  1. Prepare a clean container to knead the dough.
  2. Mix the crushed pumpkin, glutinous rice flour and salt. Mix until perfectly mixed.
  3. Pour water little by little while continues to knead the dough. If the thickness of the dough is enough, there is no need to add more water.
  4. Take a little dough, make it flat, and give a little brown sugar that has been grrated before. There is no need to add it too much so that when it is boiled it does not spill out.
  5. Shape the dough into balls.
  6. Repeat steps 4 and 5 until the batter runs out.
  7. Boil 1 L of water, wait for it to boil.
  8. Put the Klepon that has been formed in boling water. Wait until Klepon floats.
  9. While waiting for Klepon to be cooked, prepare grated coconut and mix with sugar and salt to taste. Set aside.
  10. Drain the Klepon that has already floated. Then roll or sprinkle Klepon with grated coconut.
  11. Klepon is ready to be served. It's better to eat while it's still warm.

Miscellaneous of Klepon

Klepon is a traditional food that symbolizes simplicity. Because to make Klepon can be said to be quite easy and the ingredients needed are also easy to obtain. Even so, it still requires accuracy and precision in mixing the composition of ingredients to produce the right mixture and flavor. Besides that it also requires tenacity and patience and gentleness to produce Klepon with a perfect shape.

"Indonesian traditional market foods"

Image Credit: tribunnews

Klepon will usually not last long and can only last for around 6 hours, after that it cannot be consumed anymore. This is due to the use of coconut on Klepon which makes it easy to be a stale food. At the market, Klepon is usually sold in a container made from banana leaves and eaten using a small stick like toothpick. And usually Klepon sold along with getuk and cenil, another Indonesian traditional foods (maybe I will write blog about them later).

"Klepon with banana leaves as its container"

Image Credit: tantioesmanadi

That's it, my first blog about Indonesian traditional foods. I hope you can enjoy reading this blog. Is there any Klepon in your country? or have you ever eaten Klepon? How does it taste? Tell me in the comments.

 

Regards

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