Kelepon Lava
A Traditional Indonesian Delight
Kelepon, sometimes known as Klepon, is a traditional Indonesian snack originating from Java. These delightful green rice cake balls are coated with grated coconut and are typically filled with a sweet liquid palm sugar center that bursts in your mouth. The snack is quintessentially Indonesian but can be found in various Southeast Asian countries under different names.
The word "lava" in this context refers to the innovative touch of creating an oozing center that symbolizes the volcanic activity that Indonesia is renowned for. This dish plays on not only traditional flavors but also incorporates modern culinary techniques to tantalize your taste buds in new ways.
Ingredients
- Glutinous rice flour - 200g
- Pandan paste - 1 tablespoon
- Water - 150ml
- Palm sugar - 100g, chopped
- Grated coconut - 100g
- Salt - 1/2 teaspoon
Preparation
Before you begin crafting your Kelepon Lava, prepare all your ingredients to ensure a smooth cooking experience. Begin by chopping the palm sugar into small bits. Ensure that your glutinous rice flour and grated coconut are measured accurately.
Coconut Preparation
In a medium bowl, combine the grated coconut with a pinch of salt. Mix them well to incorporate the flavors evenly. This forms the coating of the Kelepon Lava balls.
Preparing the Dough
In a large bowl, combine the glutinous rice flour with pandan paste and water. Knead the mixture until a smooth, elastic, and non-sticky dough is formed. If the dough feels too dry, add a small amount of water incrementally until the desired texture is achieved.
Cooking Process
Shaping and Filling
Take a small portion of the dough (about the size of a small walnut). Flatten it into a circle and place a teaspoon of chopped palm sugar in the center. Carefully fold the edges over the sugar and roll it gently in your palms to form a smooth ball. Repeat this process for the rest of the dough.
Boiling
Bring a pot of water to a boil. Once the water is boiling, gently drop the completed dough balls into the water. Boil until the balls float to the top, indicating they are cooked through. This process should take about 5-7 minutes. For precise timing, you can use a cooking timer.
Coating
Using a slotted spoon, remove the cooked balls from the water and roll them immediately in the prepared grated coconut. Ensure they are well-coated for added texture and flavor.
Serving and Enjoying
Your homemade Kelepon Lava is now ready to be enjoyed! These treats are best eaten freshly made so that the palm sugar center remains in its liquid form, providing a delightful molten surprise with each bite.
For an authentic experience, serve them on banana leaves for that true Southeast Asian touch. Pair your treats with a cup of tea or coffee for the perfect afternoon snack.