Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/2 cup palm sugar, grated
- 1/2 cup desiccated coconut
- 1/4 tsp salt
- 1 pint vanilla ice cream
Special equipment needed:
- Mixing bowl
- Small saucepan
- Ice cream scoop
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour and salt. Gradually add water and mix until a dough forms.
2. In a small saucepan, melt palm sugar over low heat until it turns into a syrup. Remove from heat and let it cool.
3. Divide the dough into 12 equal portions and flatten each one into a small disc. Place a small amount of palm sugar syrup in the center of each disc and fold the dough to seal the syrup inside. Roll the dough into a ball shape.
4. Bring a pot of water to a boil. Drop the rice balls into the boiling water and cook until they float to the surface. Remove the rice balls from the pot and let them cool.
5. Preheat the oven to 350°F. Spread desiccated coconut on a baking sheet and toast in the oven for 5-7 minutes until golden brown. Remove from the oven and let it cool.
6. Using an ice cream scoop, scoop vanilla ice cream into 12 balls. Place each scoop of ice cream on a piece of parchment paper.
7. Flatten each rice ball and wrap it around the ice cream scoop. Roll the ice cream ball in the toasted desiccated coconut until it is fully coated.
8. Place the Klepon Ice Cream balls in the freezer for at least 1 hour before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 Klepon Ice Cream balls
Nutritional information:
- Calories: 190
- Fat: 9g
- Carbohydrates: 26g
- Protein: 2g
Substitutions for ingredients:
- Regular sugar can be used instead of palm sugar.
- Shredded coconut can be used instead of desiccated coconut.
Variations:
- Matcha powder can be added to the rice flour for a green tea flavor.
- Chocolate ice cream can be used instead of vanilla ice cream.
Tips and tricks:
- Make sure to seal the palm sugar syrup inside the rice ball to prevent it from leaking out during cooking.
- Use a small ice cream scoop to make sure the ice cream ball fits inside the rice ball.
- Toast the desiccated coconut until it is golden brown for a nutty flavor.
Storage instructions:
- Store the Klepon Ice Cream balls in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Let the Klepon Ice Cream balls sit at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the Klepon Ice Cream balls on a platter with a sprinkle of toasted desiccated coconut.
Garnishes:
- Fresh mint leaves can be used as a garnish.
Pairings:
- Serve the Klepon Ice Cream balls with a cup of hot tea or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the palm sugar syrup leaks out during cooking, try sealing the rice ball more tightly.
Food safety advice:
- Make sure to cook the rice balls thoroughly to prevent any raw dough from being consumed.
Food history:
- Klepon is a traditional Indonesian dessert made from glutinous rice flour and palm sugar.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve the Klepon Ice Cream balls as a refreshing dessert on a hot day.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Nutty, Creamy, Coconutty, creamy, coconutty, sticky, chewy, pandan-flavored