Klepon Jajan Pasar
Klepon, a beloved traditional Indonesian sweet treat, is a staple of Jajan Pasar, which means 'market snacks'. These delightful green rice cake balls are filled with molten palm sugar and coated in fragrant grated coconut. Their vibrant color comes from pandan leaves, a plant commonly used in Southeast Asian cuisine, imparting not just color, but a unique aroma and flavor.
History of Klepon
Klepon has a long history in Indonesian culinary tradition, often associated with Javanese culture. These delightful balls are traditionally made using glutinous rice flour, which gives them a chewy texture. Historically, Klepon was a treat enjoyed during festive occasions and as a market snack, hawked by vendors across the archipelago. Its burst of sweet palm sugar syrup upon the first bite is a surprise loved by many.
Ingredients
- Glutinous rice flour - 250 grams
- Pandan leaves - 5-10 pieces (or pandan essence for color)
- Palm sugar - 100 grams, finely chopped
- Water - 150 ml
- Grated coconut - 200 grams, use fresh coconut for best results
- Salt - a pinch
Preparation
Preparing the Pandan Juice
To achieve the characteristic green hue and aroma of Klepon, you'll need to extract juice from fresh pandan leaves. First, clean the leaves thoroughly to remove any dirt. Chop them into small pieces and blend them with water. Strain the mixture using a fine sieve to extract the vivid green liquid. Alternatively, a few drops of pandan essence can be used as a substitute.
Preparing the Dough
In a large mixing bowl, combine the glutinous rice flour with a pinch of salt. Gradually add in the pandan juice while kneading until you achieve a smooth, non-sticky dough. Divide the dough into small balls roughly 2-3 cm in diameter.
Stuffing the Palm Sugar
Once the balls are prepared, flatten each one and place a small piece of palm sugar in the center. Carefully seal the ball around the sugar, ensuring there are no leaks, as this will keep the sugar from seeping out during cooking.
Preparing the Grated Coconut
Mix the freshly grated coconut with a pinch of salt to enhance its flavor. This will be used to coat the cooked Klepon.
Cooking Process
Boil a pot of water and gently place the Klepon balls into the boiling water. They are ready when they float to the surface, which should take about 5-7 minutes. Use a digital timer to track precise cooking time. Carefully remove them with a slotted spoon and drain them sufficiently.
While still warm, roll the Klepon in the prepared grated coconut mixture until they are evenly coated.
Enjoying Your Klepon
Klepon is best enjoyed fresh and slightly warm, allowing you to savor the luscious molten palm sugar within. They are often served on small pieces of banana leaves as a nod to traditional serving styles. Pair Klepon with a warm cup of tea or coffee for an authentic Indonesian snack experience.
Now, with your delightful batch of Klepon, you do not only taste a bit of Indonesia but also partake in its vibrant cultural heritage.