Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup warm water
- 1/4 cup palm sugar, grated
- 1/2 cup grated coconut
- 1/4 tsp salt
- 1 cup dark chocolate chips
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Small saucepan
- Baking sheet
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, warm water, and salt. Mix until a dough forms.
2. In a small saucepan, melt the grated palm sugar over low heat until it becomes a syrup.
3. Add the grated coconut to the syrup and stir until well combined.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Flatten each ball and add a small amount of the palm sugar-coconut mixture in the center.
6. Pinch the edges of the dough to seal and form a ball again.
7. Steam the klepon for 5-7 minutes until cooked through.
8. Let the klepon cool down for a few minutes.
9. Melt the dark chocolate chips in a double boiler or microwave-safe bowl.
10. Dip each klepon into the melted chocolate and place them on a baking sheet lined with parchment paper.
11. Let the chocolate harden for about 10 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 5-7 minutes
5. Temperature:
Steamer: 100°C (212°F)
Serving size:
Makes about 20 chocolate-dipped klepon
Nutritional information:
Calories per serving: 98
Total fat: 5g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 36mg
Total carbohydrates: 13g
Dietary fiber: 1g
Sugars: 6g
Protein: 1g
Substitutions for ingredients:
- Regular sugar can be used instead of palm sugar.
- Shredded coconut can be used instead of grated coconut.
- Milk chocolate chips can be used instead of dark chocolate chips.
Variations:
- Instead of chocolate, the klepon can be dipped in melted white chocolate or caramel.
- The palm sugar-coconut filling can be replaced with other fillings, such as peanut butter or Nutella.
Tips and tricks:
- Make sure to seal the klepon well to prevent the filling from leaking out during steaming.
- Use a toothpick to dip the klepon in the melted chocolate for easier handling.
- If the dough is too dry, add a little bit of water. If it's too wet, add more glutinous rice flour.
Storage instructions:
Store the chocolate-dipped klepon in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The klepon can be reheated in the microwave for 10-15 seconds to soften the chocolate.
Presentation ideas:
Arrange the chocolate-dipped klepon on a platter and sprinkle some shredded coconut on top.
Garnishes:
Shredded coconut
Pairings:
Hot tea or coffee
Suggested side dishes:
None
Troubleshooting advice:
- If the klepon cracks during steaming, the dough may be too dry. Add a little bit of water and knead again.
- If the klepon is too sticky, the dough may be too wet. Add more glutinous rice flour and knead again.
Food safety advice:
Make sure to steam the klepon thoroughly to avoid any potential foodborne illnesses.
Food history:
Klepon is a traditional Indonesian snack made of glutinous rice flour filled with palm sugar and coated with grated coconut.
Flavor profiles:
The combination of sweet palm sugar, chewy glutinous rice flour, and rich dark chocolate creates a delicious and unique flavor profile.
Serving suggestions:
Serve the chocolate-dipped klepon as a dessert or snack.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Chewy, Chocolatey, Coconutty