KLEPON (Glutinous Rice Balls with Palm Sugar)

Posted by Lisa on Tuesday, July 16, 2013. Filed under: , , ,
4 Comments


Klepon  is a traditional rice cake, popular in Indonesia and Malaysia. It is a boiled rice cake made from glutinous rice powder, 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 in Sumatra and in neighboring Malaysia, klepon is called as onde-onde.

KLEPON

Ingredients:
200 grams glutinous rice flour
180 ml water
2 drops pandan paste or essence
75 g gula Jawa (palm sugar), finely chopped
1 cup freshly grated coconut
1/2 teaspoon salt

Directions:
Place the glutinous rice flour in a mixing bowl and slowly add the water and pandan paste, mixing with your hands. Stop adding water when the dough forms a ball that pulls away from the sides of the bowl but doesn't stick to your hands.
Pull off about 1 teaspoon of dough and flatten into a disc. Place about 1/2 teaspoon of sugar in the middle. Fold up the edges and seal completely. Roll into a ball about 2 to 3 cm in diameter with the palms of your hands. Place on an oiled plate. Repeat until all the dough or sugar is finished.
Heat a large pot of water until it starts to boil. Prepare a large bowl of cold water. Combine the grated coconut and salt on a plate.
Drop the balls one by one into the boiling water, making sure not to overcrowd the pot. When they float to the surface, let them cook for one more minute.
Remove the balls with a slotted spoon and dunk them in the cold water. When they are cool, remove and drain well before rolling in the coconut-salt mixture. Serve immediately




Potato Doughnuts

Posted by Lisa on Thursday, June 13, 2013. Filed under: , ,
2 Comments





Who doesn't love doughnuts?
It is the most favorite and comforting snack in our home.  My mom used to make hem for me when I was a kid, and now I make them for my children.  I don't normally use any measurement when I make doughnuts, because I do it often enough to make me remember all the ingredient by heart.  Today I'm trying to write down the recipe, but my suggestion is always use your 'feeling' when you try it. The addition of mashed potato will make the doughnuts softer, even until the next day. 

Ingredients:
- 450 gram all purpose flour
- 50 gram milk powder 
- 11 gram instant yeast
- 100 gram sugar
- 200 grams potatoes
- 2 egg yolks
- 150 ml cold water
- 75 grams butter
- pinch of salt

Directions:
1. Wash potatoes, boil them until tender and cooked. Peel off the skin while they still hot, then immediately mash it using potato masher (a fork also works fine). Set aside to cool. 
2. In a large bowl, mix together flour, instant yeast, sugar and milk powder, and then add mashed potato and egg yolk.  Mix well.  
3. Add cold water while you knead the dough well, and last add salt and butter to it.  Continue to knead the dough until it is smooth and do not stick on hands. Let the dough stand for about 1 hour to inflate.  The dough will rise to double size,


5. Punch the batter to remove the air, then roll in about 1 cm thick. Cut using the doughnut cutter and let stand for another 15 minutes.
6. Heat oil in a skillet over medium heat. Put the dough one by one. Pour the oil over the doughs until get fluffy and cooked. Remove and drain.
7. After the doughnuts completely cooled, you can add the topping or glaze as you like. 



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