Klepon is a traditional snack that is famous for being delicious. Its sweet, savory taste and chewy texture make klepon popular with various groups, both children and adults. Klepon is usually sprinkled with grated coconut to add a savory taste and richer texture.
It has a small round shape with a striking green color that comes from pandan leaves. Apart from that, the outside of the klepon is also chewy, while the inside is filled with sweet liquid brown sugar. When bitten, the soft brown sugar melts in the mouth, creating a unique sweet taste sensation.
Unfortunately, not everyone can make klepon with melted filling, you know. Instead of melting, the brown sugar filling tends to be hard and drags when eaten. This usually happens when brown sugar is used straight away for filling.
In fact, there are certain tricks to making klepon so that the filling melts better and breaks apart in your mouth. This trick was shared by YouTube user Annisaa Hawarizmi. Through one of the uploaded videos, he admitted that the sugar filling needed to be cooked first so that it melted better.
YouTube/Annisaa Hawarizmi
Reported by BrilioFood from YouTube Annisaa Hawarizmi on Tuesday (6/8), just prepare 200 grams of brown sugar and 2 tablespoons of water. So, cook the brown sugar and water until the sugar melts. Make sure you stir it thoroughly so that the sugar and water are mixed. When it is completely melted, turn off the stove and set aside. Let stand until the sugar is warm. Now, when the sugar has been left to sit, it will solidify, but the texture remains soft and easy to shape.
YouTube/Annisaa Hawarizmi
Next, form a ball of brown sugar dough little by little. In the video, he uses a dose of around 3.4 grams of brown sugar for each grain. Once formed, set aside first.
YouTube/Annisaa Hawarizmi
Continue making klepon skin from 500 grams of sticky rice flour, 30 grams of granulated sugar, and 1/2 teaspoon salt, stir until smooth. In another container, mix 1 sachet of thick coconut milk and 350 ml of warm water. Then add to the flour mixture gradually while stirring. Next, add 1 tsp pandan paste to the remaining coconut milk. Then pour in the mixture until it runs out. Keep stirring until the dough is smooth and easy to roll. Before it is ready to be molded or rolled, boil water in a pan and add 1 pandan leaf.
YouTube/Annisaa Hawarizmi
If the water starts to get hot and the process is boiling, then shape each klepon dough into a round shape and fill it with the brown sugar that was formed earlier. Cover the brown sugar with dough until the surface is smooth. Then put the mixture into a pan filled with boiling water. "After forming, put the dough straight into boiling water and don't let it sit in an open container. If we don't put it in straight away, the brown sugar will leak because the texture of the glutinous rice flour is runny," explained Annisaa.
YouTube/Annisaa Hawarizmi
The dough that floats indicates that the klepon is cooked. But don't lift it straight away, leave it for 3-5 minutes so that it is completely cooked. Then drain the klepon and coat it with grated coconut which has been steamed with salt and pandan leaves. Then serve the klepon.