Klepon

Klepon (coconut rice ball) is an original traditional recipe from Indonesia, the javanese cuisine. Klepon is a boiled rice cake filled with palm sugar, and rolled with grated coconut. The color is usually green using an extract from Suji leaves. In Sumatra, people refer to klepon as onde-onde but in Java, onde-onde refers to rice cake that is coated with sesame seed paste and filled with green bean. Klepon is usually eaten as a snack in the morning or evening.
Material
Glutinous rice flour
Water
Suji leaves
Pandan leaves
Palm sugar
Coconut
Pinch of salt
Equipment
2 Large plate (for grated coconut & flour)
Saucepan
Pot
Grater
Bowls
Skills
The skills needed to make klepon, they are shaping, boiling, and grating. To make klepon is simple but we have to be careful and quick. Shaping is needed in order to make the flour into balls but we have to be careful so that when boiled, the palm sugar will not pop out of the ball. When shaping we cannot hold the dough for a long time because it will softened and we cannot shape it anymore because it fuse with the palm sugar. Grating is needed to make grated coconut. Actually grated coconut can be bought but it will not be as fresh as our own newly grated coconut. When grating, we must be careful with our finger by not grating a really small pieces of coconut because it will wound the finger.