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.