“HOW TO MAKE KLEPON”

Our goal in making this procedure text is to find out how to make klepon
The meaning of klepon :
Klepon is a snack of sweet rice cake balls filled with liquid palm sugar and coated with
grated coconut originating form Java. Usually made for snacks or served during certain
events.
Ingredients
Glutious rice flour 250 grams
Rice flour 50 grams
Mineral water 1350 ml
Pandan leaves to taste
Salt 1 teaspoon
Palm fruit, grated
Brown sugar to taste, fine comb
Sugar 3 tablespoons
Equitment
Receptacle
Blender
Filtering
Stewpan
Filter spoon
Grated coconut

Steps
Prepare a clean container for kneading the dough
Pandan leaves that have been cleaned or washed and then blended with 200 ml of water to
make natural dyes, set aside
Add the glutinous rice flour, rice flour, and salt. Stir until completely mixed
Pour little by little the natural coloring water that comes from pandan, pour it while
continuing to stir
Then, pour 150 ml of mineral water little by little, pour it while continuing to stir
If the dough is thick enough, no need to add water
Stir until the dough reaches the right thickness to then shape and fill with brown sugar
Take a little dough, flatten it, and give a little brown sugar that has been combed before.
Don’t add to much sugar, so it doesn’t spi when boiled
Shape the dough into a ball
Repeat until the dough runs out
Boil 1 liter of water using a stewpan, wait for the water to boil
Enter the klepon that has been formed into the boiling water, wait until the klepon floats
While waiting for the klepon to cook, prepare the grated coconut. Mix grated coconut with
sugar and salt to taste, set aside
Drain the floating klepon, then roll it or sprinkle the klepon with grated coconut
Klepon is ready to be served, it’s better to eat it while it’s still warm