Klepon Salju ;)

Klepon is one of many indigenous Indonesian snack. It tastes like Japanese mochi but with a more firm texture. Normally klepon has green color for it uses paste extracted from  pandan leaves or suji leaves. Since i did not find those paste, i made white klepon instead. Salju means snow, it's quite ok to represent white color, i guess.

Okay, here is what to do to make klepon.

Yield: 20 medium size klepon.

1 cup glutinous rice flour
1/2 tsp salt

For the filling
1/2 cup finely chopped palm sugar

For the coating

2 cups grated coconut, steamed and seasoned with salt.

Knead flour with water until smooth and doesn't stick to your hand. You will find it a little bit hard and cracky but it does not matter as long as you can form a ball from the batter. Make small ball shapes and fill the centre with palm sugar. Meanwhile, prepare 1/2 litre of water and let it boil. When klepon balls are finished, boil them for about 3-5 minute until they float on the surface. Take them out from water then coat with grated coconut. The easiest way to coat without breaking the klepons is by spreading coconut in a wide lunchbox then roll klepon upon it. Let it cool and serve.

Smakelijk!