EMPUK SEHARIAN! Resep KUE KLEPON: Lembut, Kenyal, Lumer Di Mulut [Takjil]

Summary

In this video, Devina Hermawan shares the delightful recipe for Klepon, a traditional Indonesian snack known for its bouncy texture and sweet, savory flavors. The detailed process involves mixing glutinous and rice flours with pandan extract, creating a palm sugar filling, and steaming grated coconut for the coating. The key to success is the cooked dough method, which ensures Klepon remains soft and pillowy. Viewers are encouraged to try this easy yet elaborate recipe, available in Devina's cookbook on Cookpad.

Takeaways

• 🍚 Klepon is a traditional Indonesian snack made with a combination of glutinous rice flour and rice flour.
• 🌿 The snack has a distinct pandan aroma, which is achieved by adding pandan extract and food coloring to the dough for a natural look.
• 🍬 The filling of Klepon is made from grated palm sugar, which should be finely grated to ensure even melting.
• 🥥 A savory grated coconut coating is prepared with salt to balance the sweetness of the filling, and it's steamed with pandan leaves for added aroma.
• 🔥 The dough is made using a cooked dough method, which involves cooking the rice flour with water, sugar, and pandan extract before combining with glutinous rice flour.
• 👐 The dough can be sticky, but it's important not to add too much dry flour as it can make the final product hard.
• ⏰ Klepon must be boiled immediately after being shaped and filled to prevent the sugar from leaking out.
• 🍳 The water should be simmering, not boiling, to avoid breaking the dough during cooking.
• 👀 The filling size should be uniform, and shaping the sugar into balls before filling can make the process faster and less messy.
• 🍳 Once the Klepon floats, it indicates that the dough is cooked, but additional time may be needed for the sugar to fully melt.
• 🌟 The final product is characterized by its bounciness, softness, and the combination of sweet filling with savory coconut coating.

Q & A

What is Klepon and what makes it special?

Klepon is a traditional Indonesian snack that is known for its soft, bouncy texture and pillowy consistency. It is special due to its pandan aroma, sweet melted filling, and savory grated coconut coating.

Why might Klepon become hard after cooling down if not made carefully?

If Klepon is not made carefully, it might become hard after cooling down because the dough's moisture may not be maintained properly, leading to a loss of its soft and bouncy texture.

What are the main ingredients used for making Klepon?

The main ingredients for making Klepon include glutinous rice flour, rice flour, pandan extract, sugar, water, palm sugar for the filling, and grated coconut with salt and pandan leaf for the coating.

Why is it recommended to use fresh grated coconut for the Klepon coating?

Fresh grated coconut is recommended because if it's frozen, it can turn brown, which affects the final appearance and possibly the texture of the Klepon coating.

How does steaming the coconut in a heat-proof bowl with a pandan leaf affect the Klepon?

Steaming the coconut with a pandan leaf adds aroma and helps to infuse the pandan scent into the coconut. It also sterilizes the coconut, preventing it from going sour easily.

What is the purpose of grating the palm sugar into fine granules for the filling?

Grating the palm sugar into fine granules ensures that it melts evenly when cooked, providing a uniform filling texture and preventing uneven sweetness or crystallization.

Why is it suggested to shape the palm sugar filling into balls before filling the Klepon?

Shaping the palm sugar into balls helps to control the portion size uniformly and makes the filling process faster and less messy.

What is the 'cooked dough method' mentioned in the script, and why is it used for making Klepon?

The cooked dough method involves cooking the dough first, which helps the rice flour to bind water and thicken the dough. This method is used for making Klepon to maintain its moisture longer, resulting in a softer texture that doesn't become hard easily.

How does the dough's texture change after kneading and washing hands?

After kneading, the dough may stick to the hands, but washing the hands allows the dough to be shaped more easily without stickiness, resulting in a dough that is soft yet easy to handle.

What is the significance of not letting the dough dry out while shaping the Klepon?

Keeping the dough moist is crucial as a dry dough can break when shaped, leading to a less uniform and potentially less tasty final product.

Why is it important to cook the Klepon immediately after shaping and filling?

Cooking the Klepon right away prevents the sugar from leaking out and ensures that the dough and filling cook evenly, maintaining the integrity and texture of the snack.

How does the simmering water affect the cooking process of the Klepon?

Simmering water with small bubbles is ideal for cooking Klepon because it allows for gentle and even cooking. A rolling boil could cause the dough to break or disintegrate.

What is the role of the Cookpad app mentioned in the video script?

The Cookpad app is a platform where the creator shares recipes and cooking experiences. It offers features like 'What's in Your Fridge?' to suggest recipes based on available ingredients and aims to inspire more cooking and preserve recipes for future generations.

Outlines

00:00

🍚 Making Klepon: Indonesian Delicacy

Devina Hermawan introduces the process of making Klepon, a traditional Indonesian snack known for its bouncy texture and savory coconut coating. The video covers the preparation of ingredients such as glutinous rice flour, rice flour, pandan extract, sugar, and water, with an option to use real pandan juice. Food coloring is added to achieve the desired color. The filling is made from grated palm sugar, while the coating consists of fresh grated coconut, salt, and pandan leaf. The preparation of the coconut coating involves steaming to sterilize and infuse pandan aroma. The palm sugar is grated finely to ensure even melting. The dough is made using a cooked dough method, which involves cooking the dough first to achieve a softer texture and maintain moisture. The dough is then kneaded and shaped into portions before being filled with sugar and boiled to prevent leakage of the filling.

05:05

🥣 Shaping and Cooking Klepon

The second paragraph details the process of shaping the Klepon dough and preparing it for cooking. The dough is rolled into a cylinder, sliced into portions, and filled with palm sugar balls. The dough is then shaped into a round ball and immediately boiled in simmering water to prevent the sugar from leaking. Devina shares her experience with Cookpad, an app that helps with daily cooking by suggesting recipes based on available ingredients. She emphasizes the importance of not overcooking the Klepon to avoid leakage of the filling. Once cooked, the Klepon is drained and coated with the prepared steamed grated coconut. The video highlights the appeal of Klepon's texture and flavor, which contributes to its popularity in Indonesia.

10:15

📚 Conclusion and Additional Resources

In the final paragraph, Devina wraps up the tutorial by emphasizing the benefits of using the cooked dough method for a softer and longer-lasting Klepon. She invites viewers to try making Klepon and provides a link to her cookbook on Cookpad for more recipes. She also encourages viewers to tag her if they recreate the dish and promises to share more content in future videos. The paragraph concludes with a reminder to stay tuned for additional culinary adventures.

Keywords

💡Klepon

Klepon is an Indonesian snack that is the main focus of the video. It is described as bouncy, soft, and pillowy, with a pandan aroma. The video provides a detailed recipe for making Klepon, emphasizing its unique texture and flavor. The term is used throughout the script to refer to the dish being prepared and is central to the video's theme of traditional Indonesian cuisine.

💡Pandan

Pandan is a type of screwpine plant whose leaves are often used in Southeast Asian cuisine for their distinctive aroma. In the context of the video, pandan extract and pandan leaves are used to infuse the Klepon with a unique flavor and fragrance. The use of pandan is highlighted as a key ingredient that contributes to the authentic taste of the dish.

💡Glutinous Rice Flour

Glutinous rice flour is a type of flour made from sticky rice and is a primary ingredient in many Asian desserts and snacks. In the video, it is mixed with rice flour to create the Klepon dough, which contributes to its characteristic bouncy and soft texture. The script details the process of combining this flour with other ingredients to prepare the dough.

💡Palm Sugar

Palm sugar is a type of sugar derived from the sap of various palm trees and is commonly used in Southeast Asian cuisine. In the video, palm sugar is used as the filling for Klepon, providing a sweet contrast to the savory coconut coating. The script mentions grating palm sugar blocks into fine granules to ensure even melting within the Klepon.

💡Coconut Coating

The coconut coating is a layer of grated coconut used on the outside of the Klepon after it is cooked. It adds a savory element to the snack, balancing the sweetness of the filling. The script describes the preparation of the coconut coating, including steaming it with pandan leaves to enhance its aroma.

💡Food Coloring

Food coloring is used in the video to adjust the color of the dough to a more natural, leaf-like green. This is done to make the pandan extract's color more appealing and to visually represent the pandan flavor. The script mentions adding red and yellow food coloring to achieve the desired hue.

💡Cooked Dough Method

The cooked dough method refers to a technique where the dough is partially cooked before being shaped and filled. This method is used in the video to ensure that the Klepon maintains its softness and doesn't harden easily after cooling. The script explains that this technique helps to bind the water in the dough, resulting in a softer texture.

💡Takjil

Takjil is a term mentioned in the script that refers to a type of snack or dessert in Indonesia, of which Klepon is a variation. The script notes that there are many variations of Takjil, ranging from savory to sweet, indicating the diversity of Indonesian cuisine.

💡Steaming

Steaming is a cooking method used in the video to sterilize the coconut and infuse it with pandan aroma. This process helps to prevent the coconut from going sour and enhances the flavor of the Klepon's coconut coating. The script describes steaming the coconut with a pandan leaf on top for aroma.

💡Cookpad

Cookpad is a platform mentioned in the video where the host shares recipes and cooking experiences. It is highlighted for its features like 'What's in Your Fridge?' which suggests recipes based on available ingredients. The script encourages viewers to download the Cookpad app and use it for daily cooking inspiration.

💡Boiling

Boiling is the method used in the video to cook the Klepon after it is filled with sugar. The script emphasizes the importance of boiling the Klepon immediately after shaping and filling to prevent the sugar from leaking and to ensure the dough cooks properly. It also mentions that the water should be simmering, not rolling, to avoid breaking the dough.

Highlights

Introduction to making Klepon, a soft and bouncy Indonesian snack with pandan aroma, sweet filling, and savory grated coconut coating.

Klepon's unique texture remains pillowy for a long time, but can become hard if not prepared carefully.

Variations of Takjil in Indonesia range from savory to sweet, with Klepon being a special sweet version.

Ingredients include glutinous rice flour, rice flour, pandan extract, sugar, water, palm sugar for filling, and grated coconut with salt and pandan leaf for coating.

Using real pandan juice or pandan extract with food coloring to achieve the desired color.

Preparing the grated coconut coating with fresh coconut, salt, and steaming to sterilize and infuse pandan aroma.

Steaming the coconut for 15-20 minutes to prevent it from going sour and to enhance the pandan flavor.

Making the palm sugar filling by grating palm sugar blocks into fine granules for even melting.

The method of shaping the palm sugar into balls for uniform portion size and ease of filling.

Using the cooked dough method for Klepon, which involves cooking the dough first to bind water and thicken it.

Cooking the dough until it thickens to achieve a softer final texture and maintain moisture.

Kneading the dough after it cools to avoid stickiness and achieve a workable texture.

Portioning the dough into equal sizes before filling to streamline the process.

Filling the Klepon with palm sugar balls and sealing them without creating air pockets.

Boiling the filled Klepon in simmering water to prevent sugar leakage and dough breakage.

Cookpad app feature 'What's in Your Fridge?' for generating recipes based on available ingredients.

The presenter's goal to inspire cooking and preserve recipes for future generations through Cookpad.

Ensuring the Klepon is cooked through but not overcooked to prevent filling leakage.

Coating the cooked Klepon with the steamed grated coconut for the final touch.

Klepon's popularity as a beloved Indonesian snack and the benefits of the cooked dough method for a softer, longer-lasting texture.

Invitation to try making Klepon with attention to steps to avoid leakage, and a call to action for viewers to tag the presenter if they recreate the dish.

Transcripts

It's bouncy and soft with pandan aroma, sweet, melted filling, and savory grated coconut coating.

Hello! Welcome back to my channel, Devina Hermawan.

Today, we'll be making Klepon! It's soft and bouncy. It'll stay pillowy for a long time.

If we're not careful when making Klepon, it'll be soft after it's cooked but become hard after it's cooled down.

There are so many variations of Takjil in Indonesia, from savory to sweet.

Klepon is a great idea for a special Takjil.

Here are the ingredients. I'm mixing glutinous rice flour and rice flour.

We'll add pandan extract, sugar, and water.

If you use real pandan juice, replace the amount of water with the pandan juice.

Here, I use pandan extract. Usually, the color is unnatural, so I'll add a bit of red and yellow food coloring.

For the filling, I use palm sugar.

For the coating, we need grated coconut, salt, and pandan leaf.

First, let's prepare the grated coconut coating. Use fresh grated coconut. If it's frozen, it'll turn brown.

Add enough salt to balance the sweetness of the filling.

It may be a bit salty when you taste this, but it'll be just right if you eat it with the filling later.

Prepare a heat-proof bowl. Place the pandan leaf on top to add aroma, then steam it for 15 - 20 minutes.

Steaming will sterilize the coconut so it won't go sour easily. This will also help to infuse the pandan aroma.

After steaming, transfer the coconut to a larger bowl to let the steam out without getting the coconut wet.

Set this aside, then let's prepare the palm sugar filling.

I use palm sugar blocks. Grate it into fine granules so it can melt evenly.

If you chop the palm sugar block, the size won't be even and it may be harder to melt.

Some recipes require you to melt the sugar to fill the Klepon. It's more troublesome but that way, it won't be too sweet.

Also, if the Klepon cools down, the filling stays liquid and it won't crystallize.

With this method, sometimes the filling does crystallize when it's cooled.

Now, you can fill the Klepon directly. But, I prefer to shape the sugar into balls like this first.

By doing this, the portion size will be uniform. Also, this method is faster and less messy.

Set this aside. If it's hot when you're working, place the palm sugar balls in the freezer so they don't melt.

But if it's not too hot, don't worry. The palm sugar won't melt.

Now, let's make the Klepon dough with the cooked dough method where we cook the dough first.

Prepare a pan. Don't heat it up. Add water, rice flour, sugar to add sweetness and to give it a good texture.

Add pandan extract. Usually, the color is rather unnatural. To make it leaf-like, I'll add red and yellow food coloring.

Don't worry if it's too yellow or brown. Add more pandan extract to get that deep, leaf-like green color.

Once you get the desired color, cook until it thickens.

By cooking, the rice flour will bind water and thicken the dough.

If the dough is thick, you don't have to add too much dry flour, making the final texture softer.

This cooked dough will also maintain the Klepon's moisture longer so it won't become hard easily.

Once the dough starts to clump, turn the heat off. Then, continue to stir until it's smooth like this.

Now, add it into the glutinous rice flour. So, the rice flour is cooked and the glutinous rice flour is dry.

Give it a good stir.

Once it's not too hot, knead it by hand.

Don't be surprised. The dough will stick to your hand, but don't add dry flour immediately or it'll be hard.

Now, the texture is still soft but it can be shaped easily. It shouldn't be so soft that you can't shape it.

I'll wash my hands so the dough doesn't stick anymore. See? Now, it's not sticky anymore.

Now, the dough is ready to use. You can fill it with sugar and boil it.

But, I prefer to portion them out first. It's faster this way.

Dust the cutting board with some flour. Then, roll the dough into a long cylinder.

Halve the dough if needed.

Slice the dough to the desired size. One piece of Klepon should be about 12 - 15 grams of dough.

We'll fill it with 3 - 4 grams of sugar.

Cover the dough with plastic so it doesn't dry out. If it's dry, it'll break when we shape it, so cover it tightly.

Before filling, heat the water to boil the Klepon. We have to cook it immediately once it's shaped and filled.

This is so the sugar doesn't leak. If we don't boil it right away, the sugar will melt and the dough will break.

If you think it's a bit sticky, you can cover your fingers with a little bit of glutinous rice flour.

But, make sure not to use too much of the flour because the dough may become dry and crack easily.

With your thumb and index finger, shape the dough into a bowl.

I think this shape makes filling easier instead of a flat shape.

Get the sugar balls we made and place it in the dough. Make sure there are not a lot of air pockets inside.

Then, push the dough to the top to enclose the sugar and seal it.

Shape it into a round ball so it looks nice.

Cook it right away. The water doesn't have to be rolling, just as long as it's hot.

It should be simmering with small bubbles in it. If it's a rolling boil, the dough may break and disintegrate.

While I'm filling the Klepon, I'd like to share that other than YouTube, IG, and TikTok, I'm also active on Cookpad.

It's so easy to use Cookpad. Download it on PlayStore or AppStore.

Sign in, then you can enjoy Cookpad's features that make your daily cooking easy and diverse.

I think the most helpful feature is "What's in Your Fridge?" Select the ingredients you have and you'll get recipes.

Type the ingredients you have in the Search tab and the corresponding recipes will be displayed.

Personally, I hope I can inspire others to cook more through Cookpad.

I also want to share my experiences in cooking and help to preserve recipes for future generations.

Once the Klepon floats, the dough is cooked. But sometimes, the sugar inside isn't melted all the way yet.

So, give it a little bit more time, but not too long or the filling may leak.

Once it's done, drain the Klepon and coat it with the steamed grated coconut.

It's bouncy and soft with pandan aroma, sweet, melted filling, and savory grated coconut coating.

It's no wonder that Klepon is one of the most loved snacks in Indonesia.

With the cooked dough method, the Klepon will be softer and it'll stay pillowy longer.

You can give this a try. It's easy yet elaborate. Pay attention to the steps so the Klepon doesn't leak.

Thank you for watching. Get this Takjil and other recipes from my cookbook on Cookpad.

Click the link in the description box.

If you recook this dish, don't forget to tag me. Stay tuned and see you in the next video!