Saturday, 26 May 2012

Klepon labu kuning

It is always fun to eat klepon. Just remember to close your mouth tightly, and feel the sweet palm sugar burst inside it....


Ingredients
150 gr pumpkin, steamed and mashed
120 gr glutinous rice flour
30 gr tapioca flour
Salt
Vanilla
palm sugar, finely chopped, for filling
Freshly grated coconut, mix with salt, for coating

Methods

  • In a bowl, combine mashed pumpkin, flour, salt and vanilla. Using your hand mix well and bring them all together to form a soft dough that does not stick to your finger. Add some more flour if the dough is too sticky. Take a small portion of dough, shape it into a ball. Flatten it, put enough palm sugar in the centre. Gather the dough around so that the filling is covered. Roll it again in your palm to form a perfect ball shape. Repeat for all the dough.
  • Heat enough water in a pan until it start to boil. Drop the klepon in it. Boil until they float to the surface. Let it cook for 1 - 2 more minutes until well done. Remove them with a slotted spoon, drain well, and roll them in coconut.
  • Enjoy!