Klepon, a coconut-coated chewy traditional snack, usually has strong pandan aroma. however, we can modify it into klepon jagung (rice & corn balls with brown sugar). this klepon is no longer green; now it is bright yellow. sesame seed in the filling also makes this klepon taster richer.
100 grams corn kernel,smoothly blended
150 grams whiteglutinous rice flour
¼ teaspoon salt
½ teaspoon limewater
5 drops bright yellowfood coloring
75 ml warm coconut milkfrom ¼ coconut
banana leaves, folded into small bowl
filling ingredients:
100 grams brown palm sugar,finely chopped
½ tablespoon sesame seeds
coating ingredients (steamed):
100 grams coarsely grated coconut
1 pandan leaf
¼ teaspoon salt
1. Mix corn, white glutinous rice flour, and salt. Add in limewater, bright yellow food coloring, and warm coconut milk gradually until it forms elastic dough.
2. Take a little bit dough. Flatten it. Spoon the filling on top of it. Form it into balls. Repeat this step until all ingredients are used.
3. Boil the rice balls until it rises to the surface. Drain it.
4. Roll it over the steamed coating ingredients.
5. Klepon Jagung (Rice & Corn Balls with Brown Sugar) is ready to serve in the banana leaves bowl. (yields 44 pieces)
