Klepon in our local language is known as boh rom rom, this is one of my family's favorite snacks. My previous content I have made several types of klepon here and shared with you. There are cassava klepon and also klepon from sweet potatoes. Klepon that I have prepared before this is very different from the original recipe that is often made at home by my mother. And also what I prepared this time Different usual klepon previous I made from Thai pearl sago. This Thai pearl sago has a smaller shape than the usual type of sago. However, it tastes better and chewier, so processing it into klepon was my first time and it requires more effort in my opinion.
The process looks easy, but when done this is very difficult when forming the dough into a round like klepon requires special time and accuracy this is because the texture is softer than klepon dough in general. Curious about the taste, let's take a look at the recipe.
Ingredients Used
8 pandan leaves
120 ml water
50 grams palm sugar
200 grams grated coconut
¼ teaspoon salt
Making Procedure
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Results and Serving suggestions
Well klepon can be served with steamed or fresh grated coconut as I did. Because this klepon was enjoyed in one sitting, I didn't steam it and served it fresh. The taste is also very good and certainly very savory and very fresh.
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The texture of the klepon is very chewy like klepon processed from flour, the deliciousness of the chewy texture is very different. The explosion of palm sugar inside is a delicious blend of flavors. Although this klepon is processed from sago, the taste is very good.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!