Indonesian Mochi Cake Recipe Hi Foodies, back with me Yuda Bustara in Kokiku TV.
Today we're going to make Klepon (Indonesian Mochi Cake) Klepon is Indonesia's tradisional dessert.
But in Malaysia, this mochi cake is called "Onde-Onde" Here we have 250 gr glutinous rice flour, put in a mixer.
If you don't have a mixer, you can knead the mixture using your hands.
All you need to do is blend.
Add 50 gr rice flour & 1 tsp pandan paste.
Pandan paste will add a nice pandan flavor & green color.
Next, add 2 tsp lime stone paste (optional) & approx.
280 ml water (add a little bit first).
Now we blend! Add more water by stages, until the dough is well kneaded.
I add the water bit by bit, just to find the right consistency & moisture to mold like a play-dough.
If the dough can be molded into a ball like this (moist, no crack), that means its done.
A little tip from me: To distribute equal amount of dough, use a small ice cream scoop.
Press the dough to your palm & insert 1/2 tsp of crushed palm sugar into the center.
Now fold the sides & make sure there's no crack for the sugar to escape.
Sprinkle some flour on the plate & on top of the cake to prevent sticking.
Boil the Klepon on medium to high heat, until it floats to the top.
Now we're going to prepare the shredded coconut.
Using a steamer, steam the shredded coconut (from half a fruit), 1/4 tsp salt & pandan leaf Steam for about 10 minutes & put aside.
It takes less than 10 minutes for the Klepon to float, that means, it's fully cooked.
Put aside the floating ones.
You gotta be gentle, because it contains melted palm sugar.
Put aside to cool.
Now I'm going to add some palm sugar to the shredded coconut, just to give it a hint of sweetness.
Mix well & put aside.
Now we're going to cover the Klepon w/ shredded coconut.
This part is what makes Klepon so special.
The Klepon is ready.
Easy right? All you need to do is mix all ingredients in the mixer, mold & when it's boiled, cover it with shredded coconut.
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