Klepon Pandan <==

==> Klepon Pandan <==

Ingredients
20 pieces
250 gr glutinous flour
50 gr rice flour
200 ml of suji leaf juice + pandanus (me: juice pandan aja)
1 tablespoon water whiting (me: skip)
Red sugar to taste, fine comb
Grated coconut to taste. Steamed 15 minutes
1/2 teaspoon salt
Water to boil

Step
45 minutes

Mixed glutinous rice flour, rice flour, salt Stir until blended.

Mix water pandan leaves. Stir well.

Pour little by little into the flour mixture, stirring until blended until it can be scooped or shaped. If the dough is still dry, add more pandan leaves water again.

Take a dash of dough, flush and fill with brown sugar. Round. do until the dough runs out.

Simmer the pandanus + boiled water and boil the klepon until it floats.

Lift the floating klepon and move it to a container containing boiled water. Let stand for a moment then lift and drain.

Roll the klepon into a grated coconut. Ready to serve.