TRADITIONAL FOOD IN MOJOKERTO

klepon

Klepon (pronounced Klê-pon) is a traditional Indonesian rice cake, from Javanese cuisine. It is a boiled rice cake, stuffed with liquid gula jawa (palm sugar), and rolled in grated coconut. Klepon is green because it is flavored with a paste made from the pandan or dracaena plant whose leaves are used widely in South East Asian cooking.

In other parts of Indonesia, such as Sumatra, klepon is called as onde-onde. While in Java onde-onde is refer to rice cake ball coated with sesame seeds filled with sweet greenbean paste. Klepon, along with getuk and cenil usually eaten as morning or afternoon snacks. To eat klepon must be careful because freshly-boiled one usually contains hot palm sugar liquid that will pop out in a bite.

Ingredients

• 30 suji leaves, crushed.
• 200 ml of warm water.
• 2 drops of green color.
• 225 grams glutinous rice flour.
• 150 grams of steamed potatoes, mashed.
• ¼ teaspoon salt.
• 100 grams sugar java, finely combed.Ingredients

materials

• ½ coconut sprinkles and a half old, peeled and grated harshly.
• ¼ teaspoon salt.
• 1 pandan leaves.

How to create

• Pour warm water into the leaf and then squeezed and strained suji, add the green color.
• Pour water mixture into the suji leaf sticky rice flour. Knead until smooth.
• Enter steamed potatoes, salt, and knead until dough is smooth.
• Take @ 10 grams of dough skin, then add brown sugar pipihkan. Spherical shape.
• Bring the water and enter the sphere klepon. Boil until the float. Lift.
• Steam the grated coconut, salt, pandan leaves for 20 minutes.
• Lift and roll the sphere klepon until bandaged palm.

Serve for 40 units.