Happy Monday!
Ramadan Kareem to those who are fasting.
Hope you guys had a nice weekend? Ours were a 3-day one, and yet I don’t feel up enough this morning ๐ I wish to relax more ๐ On Friday, the brain was still adjusting of the thought of that day there was no school, so it still got up early as if there were. On Saturday, my youngest always has to attend a meet-up at 9 AM, so Saturday mornings always hectic as weekdays would, and Sunday is always spent with grocery shopping, followed with various baking/cookinf for school lunches. I don’t see any weekends for parents somehow ๐ That is why I love naps, altho scratch that, if you are a parent as well as an employee of a workplace. There’s just no rest except nighttime, I suppose ๐คฃ
The following cake balls are Indonesian traditional cake, that you can also find in Thailand and neighboring South East Asian countries, with different name(s). Sometimes, Indonesian would make them with just rice flour, sometimes a mix of rice and glutinous rice flours, sometimes with just glutinous flour, while some other times they would also add sweet potato, yam, or even pumpkin to the mixture. Today, I see some even adventurous enough, by adding beetroot if not dragon fruit.
154 g peeled yam/sweet potato
150 g rice flour
4 tbsp coconut milk
1 heaping tsp pandan paste (omit if you use purple sweet potato/purple yam, orange/red sweet potato – the color of the flesh will be the end result. If you want to have pandan flavor to the balls, add clear pandan essence)
6-9 tbsp water
Dark brown sugar (or palm sugar, coconut palm sugar, when available)
1 bag unsweetened dessicated coconut
Salt to taste
1 knotted pandan leaf
Steam yam until softened, then mash it, set to side
Place desiccated coconut into a bowl, mix salt in, then burry a knotted pandan leaf in it. Steam for 10-15 minutes to soften
Mix coconut milk with Pandan paste, set aside
Into mashed yam, add rice flour to combine well, then pour in coconut milk mixture, knead. Add in 1 tbsp water at a time, while kneading, until a dough is achieved
Pinch a dough, flatten it, spoon a little brown sugar in the center, shape into balls
Bring a pot of water to boil, drop balls and cook until they are floating. Take balls out with slotted spoon and right away coat them with steamed coconut
Served warm is best as sugar is liquidy, but do watch out as sugar can be so hot
Enjoy!
Klepon
Ingredients
- 154 g peeled yam/sweet potato
- 150 g rice flour
- 4 tbsp coconut milk
- 1 heaping tsp pandan paste omit if you use purple sweet potato/purple yam, orange/red sweet potato โ the color of the flesh will be the end result. If you want to have pandan flavor to the balls, add clear pandan essence
- 6-9 tbsp water
- Dark brown sugar or palm sugar, coconut palm sugar, when available
- 1 bag unsweetened dessicated coconut
- Salt to taste
- 1 knotted pandan leaf
Instructions
- Steam yam until softened, then mash it, set to side
- Place desiccated coconut into a bowl, mix salt in, then burry a knotted pandan leaf in it. Steam for 10-15 minutes to soften
- Mix coconut milk with Pandan paste, set aside
- Into mashed yam, add rice flour to combine well, then pour in coconut milk mixture, knead. Add in 1 tbsp water at a time, while kneading, until a dough is achieved
- Pinch a dough, flatten it, spoon a little brown sugar in the center, shape into balls
- Bring a pot of water to boil, drop balls and cook until they are floating. Take balls out with slotted spoon and right away coat them with steamed coconut
- Served warm is best as sugar is liquidy, but do watch out as sugar can be so hot
